Main ingredients
sundubuthinly sliced beef brisket (chadolbagi)zucchinionioncheongyang chili pepperred chili pepperlarge green onionminced garlicsaeujeotgochugarugarlic chivesegg
Lee Hye-jung's Chadol Sundubu Jjigae
A rich, savory sundubu jjigae made with thinly sliced beef brisket (chadolbagi) and saeujeot, simmered with less water for a concentrated, deeply flavorful broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since sundubu and vegetables release moisture, use only about 1 cup of water to prevent the broth from becoming bland.
- Add the thinly sliced beef brisket only when the broth is boiling vigorously to keep the meat tender and allow its savory fat to infuse the broth.
- Using saeujeot for seasoning greatly enhances the umami and refreshing depth of the stew.
Recommended for
- Those who want to whip up a spicy, rich stew in a short time for a satisfying meal.
- Those who love the combination of savory thinly sliced beef brisket and soft sundubu.
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