Solo Cooking God's Chadolbagi Doenjang Jjigae
A super easy doenjang jjigae made in a flash using store-bought doenjang jjigae seasoning, rich chadolbagi (beef brisket), and vegetables, all cooked together in a hearty restaurant style.
Ingredients needed 2 servings
Recipe
Cooking tips
- Store-bought ‘just boil and eat’ doenjang seasonings often contain bone broth or garlic components, so you don't need to add minced garlic separately for a delicious result.
- If chadolbagi isn't available, you can use thinly sliced pork belly, beef brisket, or regular pork for stews by rendering the fat first.
- If you want to recreate that spicier, more pungent restaurant taste, slice one Cheongyang chili pepper and add it at the end.
Recommended for
- Beginners with little cooking experience who want to successfully make that distinctive rich and savory doenjang jjigae like the one from Korean barbecue restaurants.
- People living alone who want to set a perfect stew table with minimal ingredients and time on a tired evening after work.
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