Main ingredients
chadol beeftofuzucchinioniongreen onionminced garlicdoenjanggochujanggochugaruoyster saucetuna sauce
Jung Ho-young's Chadol Jajang Soolbap
A deeply flavorful, addictive jajang soolbap made by sautéing doenjang and gochujang in the rich, savory fat from chadol beef, then simmering with rice until just right.
Ingredients needed 2 servings
Recipe
Cooking tips
- When adding gochugaru, always use low heat—high heat can easily burn it and create a bitter taste.
- Chadol beef naturally releases plenty of fat, so there’s no need to add extra oil; rely solely on the meat fat to cook the seasonings.
- Oyster sauce and tuna sauce cut through the heaviness of doenjang and deepen the savory richness of the broth.
Recommended for
- Those who enjoy a hearty meal with rich, spicy broth and rice wrapped around it.
- Home cooks looking to recreate the deep, restaurant-style chadol doenjang soolbap they love from BBQ restaurants.
- Anyone seeking a more savory, intense broth than regular doenjang jjigae.
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