Lee Hye-jung's Thinly Sliced Beef Brisket (Chadolbagi) Ugeoji Jjigae

Cooking tips 💡

• Massaging the ugeoji with doenjang beforehand ensures the broth and greens meld deeply without tasting separate.
• Add perilla seed powder just before finishing; boiling it too long makes the stew taste muddy, so add it at the end to preserve its clean, nutty aroma.
• If the liquid reduces too much, add a little water at a time and continue simmering over low heat—this is the secret to a rich, concentrated broth.

Recommended for 🙋

• ⭐Those who love a rich, hearty countryside-style ugeoji jjigae.
• ⭐Those who want to enjoy the combination of rich beef fat from thinly sliced beef brisket (chadolbagi) and tender ugeoji.
• ⭐Those looking for a comforting, warm home-cooked main soup dish.