Main ingredients 🥩
baekdada-gi cucumberbeefgreen onioncheongyang chili pepperred chili peppersesame oilgochujangdoenjangmackerel jeotgal
Lim Sung-geun's Cucumber Gochujang Jjigae
A bold and unique cucumber gochujang jjigae that combines the crisp, fragrant texture of cucumber with the rich flavor of beef.
🙋 Recommended for
- ⭐ Those looking for a fresh, exciting alternative to regular cucumber salad or cold noodles.
- ⭐ Home gardeners wanting to make a flavorful, clear broth stew using fresh homegrown cucumbers.
Ingredients needed 🛒2 servings
- baekdada-gi cucumber 1.5
- beef 100g
- green onion 1 stalk
- cheongyang chili pepper 2
- red chili pepper 1
- sesame oil 1 tablespoon
- water 4 cups
- gochujang 40g (heaping 2 tablespoons)
- doenjang 20g (heaping 1 tablespoon)
- mackerel jeotgal 3 tablespoons
Recipe 🍳
- Cut off both ends of the baekdada-gi cucumber generously, then halve it lengthwise. Carefully scrape out the central seed-filled portion with a knife, then cut into large bite-sized pieces.
- Slice green onion, cheongyang chili pepper, and red chili pepper into large pieces similar in size to the cucumber.
- Heat 1 tablespoon of sesame oil in a pot, add the sliced beef, and sauté gently until the juices are locked in and the color turns pale, about 3–4 minutes.
- Pour in 4 cups of water, then strain and mix 40g of gochujang and 20g of doenjang through a fine sieve for a smooth consistency. Simmer for approximately 5 minutes to extract a rich beef broth.
- Once the broth is well-boiled, add the prepared cucumber, green onion, and chili peppers all at once. Season with 3 tablespoons of mackerel jeotgal to balance flavor and enhance umami.
- After adding the cucumber, do not overcook—simmer only for 3 to 4 more minutes to preserve its crisp texture before serving.
- Remove seeds from the cucumber and cut into large pieces along with other vegetables.
- Sauté beef in sesame oil, then add water and mix in gochujang and doenjang. Simmer for 5 minutes.
- Add cucumber and vegetables together, then season with mackerel jeotgal.
- Simmer for just 3 to 4 minutes to keep the cucumber crisp, then finish.
Cooking tips 💡
- Use only crisp, refreshing baekdada-gi cucumbers—regular green cucumbers become tough when boiled.
- Always strain the gochujang and doenjang to remove any residue; this ensures a clean, clear broth without heaviness.
- If you like tofu, add half a block, sliced, and cook it with the stew—it pairs wonderfully.
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