This Man's Cook's Beef Mushroom Jjigae

• beef for bulgogi 300g
• small cabbage 6 pieces
• enoki mushrooms 150g
• shiitake mushrooms 3 pieces
• green onion 2 stalks
• water dropwort 80g
• suan cai 80g
• green chili pepper 1 piece
• red chili pepper 1 piece
• tofu 1/2 block
• burdock root 100g
• soy sauce 6 tablespoons
• fermented soy sauce 2 tablespoons
• sugar 3 tablespoons
• mirin 2 tablespoons
• minced garlic 1 tablespoon
• sesame oil 2 tablespoons
• black pepper a pinch
• water 1000ml
• sesame oil a little
• vegetable oil a little
• salt a pinch

Recipe 🍳

Cooking tips 💡

• Pan-frying the tofu and burdock root in sesame oil before adding them to the stew enhances the richness of the broth and prevents the ingredients from breaking apart easily.
• Even without separate fish or kelp stock, simply diluting clear soy sauce in water creates a clean, deep-flavored jjigae broth without any fishy odor.