Baek Jong-won's Restaurant-Style Chadol Doenjang Jjigae

• Chadolbagi (or usangyeop) 1 pack (approx. 150g)
• Doenjang 5 tbsp
• Gochujang 1/2 tbsp
• Minced garlic 1 tbsp
• Gochugaru (red pepper flakes) a pinch
• Water 1-1.5L
• Tofu 1/2 block
• Zucchini 1/3
• Onion 1/2
• Green onion 1 stalk
• Cheongyang chili pepper 2
• Red chili pepper 1
• Oyster mushrooms 1 handful
• Potato 1/2 (or 1 piece of radish)

Recipe 🍳

Cooking tips 💡

• You can use usangyeop, which is relatively cheaper, instead of chadolbagi to achieve the same rich and savory flavor from the rendered fat.
• If using a thin, uncoated pot, the meat might stick to the bottom. However, as long as you manage the heat to prevent burning, a little bit of sticking can actually enhance the broth's flavor.
• Doenjang jjigae deepens in flavor the longer it simmers, so it's best to let it simmer gently over low heat for an extended period.
• For a restaurant-quality taste, you can prepare a large batch of the vegetable and base broth in advance. Then, just before serving, ladle it into an individual earthenware pot (ttukbaegi) and add fresh tofu, green onions, and chili peppers to boil briefly.