Sung Anh's Doenjang Bulgogi
A special bulgogi recipe by Chef Sung Anh that uses doenjang as a base instead of soy sauce, mixed with plum extract, minced garlic, etc., to bring out the deep and clean savory flavor of soybeans.
Ingredients needed 2 servings
Recipe
Cooking tips
- Doenjang seasoning can burn more easily than soy sauce, so maintaining a low heat or using thinly sliced meat can reduce the chances of failure.
- Adjust the amount of sugar or doenjang slightly to find the optimal balance of sweetness and saltiness according to your preference.
- Sesame oil has a strong aroma; adding too much can mask the deep and clean flavor of doenjang, so use only a small amount at the finishing stage.
Recommended for
- Those who want to try a new meat dish with a deep and clean flavor, moving away from ordinary soy sauce-based bulgogi.
- Those who want to experience the balance of umami and know-how in using fermented pastes in everyday life, as suggested by Michelin 3-star Chef Sung Anh.
- Those who are looking for a special dinner side dish that the whole family can enjoy with its mild and gentle flavor.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Lim Sung-geun's Gochujang Bulgogi
- Ttukdak Hyung's Gochujang Bulgogi
- Kim Dae-seok's Gochujang Bulgogi
- Jung Ho-gyun's Soy Sauce Bulgogi Radish Rice
- This Man's Cook Gochujang Bulgogi
- Solo Cooking God Soy Sauce Bulgogi Stir-Fried Udon
- Seungwoo Dad's Doenjang Pork Jowl Bulgogi
- Aha Bujang's Doenjang Pork Bulgogi
- Baek Jong-won's Beef Bulgogi
- Baek Jong-won's Super Simple Beef Bulgogi
