This Man's Cook Beef Soybean Paste Jjigae
A rich, savory beef soybean paste jjigae where beef is seared in its own fat, then stir-fried with soybean paste and gochujang to deepen the flavor, finished with a robust bone broth base for an authentic rice-killer dish.
Ingredients needed 3 servings
Recipe
Cooking tips
- Sear the beef and seasonings until they’re almost sticking to the bottom of the pan—this ensures the deep, savory flavor characteristic of jjigae.
- You can substitute shiitake mushrooms with any leftover mushrooms such as cremini, oyster, or enoki, or even use radish.
- Always cook the stew uncovered once boiling to eliminate the raw smell and bitterness inherent in the pastes.
Recommended for
- Those who love the rich, savory taste of restaurant-style beef soybean paste stew.
- People looking to use up leftover vegetables in their fridge.
- Anyone craving a classic, authentic jjigae to enjoy with a bowl of rice.
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