Modu Recipes

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.

🙋 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.

Ingredients needed 🛒2 servings

  • chadol beef 200g
  • tofu 1/2 block
  • zucchini 1/3 piece
  • onion 1/2 piece
  • green onion 1 stalk
  • minced garlic 1 tablespoon
  • doenjang 2 tablespoons
  • gochujang 1 tablespoon
  • gochugaru 2 tablespoons
  • oyster sauce 1 tablespoon
  • tuna sauce 1 tablespoon
  • water 500ml
  • rice 1 bowl

Recipe 🍳

  1. Dice tofu, zucchini, and onion into bite-sized pieces, and finely chop green onion.
  2. Heat a pot over medium heat, then add chadol beef and sauté until golden brown and the meat fat has rendered out.
  3. Once the beef is slightly cooked through, add minced garlic, doenjang, and gochujang, stirring to blend the flavors into the meat fat.
  4. When the oil has risen sufficiently, reduce heat to low and add gochugaru, stirring carefully to avoid burning and creating a spicy oil base.
  5. Pour in 500ml of water, season with oyster sauce and tuna sauce, then add the diced zucchini and onion. Bring to a boil.
  6. Once the stew begins to bubble, add tofu and green onion, then simmer until the consistency becomes just right.
  7. Transfer the cooked chadol doenjang stew into a clay pot or bowl, add rice, and finish by simmering gently until the rice is fully absorbed and the mixture is just right.
  1. Prepare vegetables and tofu to appropriate sizes.
  2. Sauté chadol beef in a pot until fatty, then add garlic, doenjang, gochujang, and gochugaru, cooking together.
  3. Add water, seasonings, vegetables, and tofu, bring to a boil, then add rice and finish by simmering until just right.

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.

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