Modu Recipes

Lim Sung-geun's All-Purpose Doenjang Jjigae

A super simple clay pot doenjang jjigae that delivers deep, rich meaty flavor without beef short ribs, using flavorful doenjang malnai

🙋 Recommended for

  • ⭐ Those who want to quickly make doenjang jjigae for breakfast or dinner on busy days
  • ⭐ People who want to recreate the rich, savory taste of a restaurant-style beef doenjang jjigae at home

Ingredients needed 🛒2 servings

  • appropriate amount of doenjang malnai
  • appropriate amount of water
  • 1/4 onion
  • a small amount of zucchini
  • a small amount of green onion
  • 1–2 red chili peppers
  • 1/2 red pepper
  • 1/2 block tofu
  • a small amount of gochugaru

Recipe 🍳

  1. Cut the onion, zucchini, green onion, red chili peppers, and red pepper into bite-sized pieces.
  2. Cut the tofu into bite-sized pieces as well.
  3. Place the prepared vegetables and tofu into a clay pot, then pour in water.
  4. Add the doenjang malnai and adjust seasoning to your taste.
  5. For a spicier flavor and brighter color, add a little more gochugaru.
  6. Once the pot begins to boil, simmer gently for about 3 minutes until fully cooked.
  1. Cut vegetables and tofu into bite-sized pieces.
  2. Add water, vegetables, and tofu to the clay pot.
  3. Add doenjang malnai and gochugaru, then boil for about 3 minutes.

Cooking tips 💡

  • Since doenjang malnai already contains beef, you don’t need to add short ribs to achieve a rich, hearty flavor.
  • Adding mushrooms or clams will make the broth even more flavorful and robust.

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