Sung Si-kyung's Doenjang Sulbap

• beef (for grilling or brisket) 150g
• zucchini 1/2
• onion 1/2
• large green onion 1/2 stalk
• doenjang 3 tablespoons
• ssamjang 1 tablespoon
• gochujang 0.5 tablespoon
• gochugaru 1 tablespoon
• minced garlic 1 teaspoon
• tuna fish sauce 0.5 tablespoon
• coin broth 1 piece
• water 600ml
• cooked rice 1 bowl

Recipe 🍳

Cooking tips 💡

• Combining doenjang, ssamjang, and gochujang in a 3:1:0.5 ratio is the secret to the rich, savory broth found in professional Korean barbecue restaurants.
• Add the rice only after the vegetables are cooked so the grains don't become overly mushy and the sulbap reaches the perfect consistency.

Recommended for 🙋

• ⭐Those who want to recreate at home the rich, thick doenjang sulbap served as a post-barbecue dish at Korean barbecue restaurants.
• ⭐Those looking for a hot, hearty one-bowl meal or a restorative soupy rice dish for hangovers.