Main ingredients
potatozucchinionionlarge green onioncheongyang chili peppertofuthinly sliced beef brisket (chadolbagi)minced garliccoarse saltdoenjangssamjangvinegar
Eonam Teacher's Lifelong Doenjang Jjigae
A rich and savory doenjang jjigae made with a 3:1 ratio of doenjang to ssamjang, 0.5 tbsp vinegar, and thinly sliced beef brisket (chadolbagi) for deep umami.
Ingredients needed 3 servings
Recipe
Cooking tips
- Even without making a separate stock, dissolving doenjang and ssamjang in a 3:1 ratio gives the rich umami characteristic of specialty restaurants.
- 0.5 tbsp of vinegar loses its sourness during boiling and perfectly removes the dull, unpleasant smell of doenjang.
- Do not stir-fry the thinly sliced beef brisket from the beginning; add it at the final stage of cooking so the meat does not become tough and the savory fat is properly released.
Recommended for
- Those who want to quickly boil high-quality doenjang jjigae without making a separate stock.
- Those looking for fail-proof umami with the golden ratio of doenjang and ssamjang.
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