Main ingredients 🥩
beef for bulgogibaby bok choyonionzucchinigreen onionsoybean pastegarlicsesame oilbeef dashidried anchovy sauce
Okjubu's Beef Bulgogi Cabbage Jjigae
A rich, refreshing stew with sweet baby bok choy and savory beef bulgogi
🙋 Recommended for
- ⭐ Those seeking a refreshing and deeply flavored stew
- ⭐ Families looking for a generous and satisfying main course for dinner
Ingredients needed 🛒3 servings
- beef (for bulgogi) 500g
- baby bok choy 1/2 head
- onion 1 piece
- zucchini 1/2 piece
- green onion 1 stalk
- soybean paste 1/2 tablespoon
- minced garlic 1 tablespoon
- sesame oil generously
- pepper a pinch
- water 1L
- beef dashi 1/2 tablespoon
- dried anchovy sauce 1 tablespoon
Recipe 🍳
- Pat the beef for bulgogi dry with kitchen paper to remove all blood and moisture.
- Slice the onion into strips, cut the zucchini into thick half-moon shapes, and chop the green onion into uneven pieces.
- Rinse each leaf of baby bok choy under running water, then cut into large thirds.
- Place the drained beef in a bowl and mix with soybean paste, minced garlic, sesame oil, and pepper to marinate.
- Arrange the baby bok choy, zucchini, and onion on the bottom of the stew pot in an appealing way, then place the marinated beef on top.
- Pour in 1L of water, bring to a boil, then add half a tablespoon of beef dashi and one tablespoon of dried anchovy sauce to adjust seasoning, and simmer thoroughly.
- Remove blood from the beef and marinate it with soybean paste, sesame oil, and garlic.
- Chop the bok choy and vegetables into bite-sized pieces.
- Layer the vegetables in the pot, place the beef on top, then add water and bring to a boil.
- Adjust flavor with beef dashi and dried anchovy sauce, then simmer until fully cooked.
Cooking tips 💡
- Marinating the beef in soybean paste and sesame oil beforehand eliminates any off-flavors and enhances the depth of the broth.
- Simmer gently until the baby bok choy becomes translucent to preserve its natural sweetness.
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