Eonam Teacher's Chadol Doenjang Jjigae

Cooking tips 💡

• Mixing doenjang and ssamjang in a 3:1 ratio makes it easy to create a restaurant-style savory broth.
• Adding half a tablespoon of vinegar and boiling for 10 minutes removes the sourness and eliminates the characteristic dullness and off-flavors of the pastes, making the soup taste clean.
• Do not stir-fry the beef brisket at the beginning; add it at the end so the meat does not become tough and the rich oil from the brisket infuses the soup properly.
• Cut all vegetables into bite-sized pieces (about the size of a thumb joint) that fit on a spoon so they cook evenly and are easy to eat.

Recommended for 🙋

• ⭐Those who want to achieve a deep, rich restaurant-style doenjang jjigae flavor without making broth.
• ⭐Those who want to quickly complete a meal without failure using the golden ratio of doenjang and ssamjang.
• ⭐Those who want to enjoy the richness of beef brisket and a clean soup flavor at the same time.