This Man's Cook's Gogi-jip Doenjang Jjigae

• water 600ml
• coin stock 1 pack
• store-bought doenjang 3 tablespoons
• beef dashi 1 teaspoon
• katsuobushi 1/4 teaspoon
• minced garlic 1 tablespoon
• coarse red chili powder 1 tablespoon
• onion 40g
• radish 40g
• zucchini 40g
• beef 80g
• tofu 1/2 block
• green chili pepper 1 piece
• red chili pepper 1/2 piece
• scallion 1/2 bunch

Recipe 🍳

Cooking tips 💡

• The key to achieving the signature umami-rich flavor of restaurant-style doenjang jjigae is using a small amount of both beef dashi and katsuobushi together.
• For quicker infusion of flavor and a fresher taste, slice radish and zucchini as thinly and small as possible—this allows the broth to penetrate quickly even with short cooking time.
• Adding green chili pepper at the end helps cut through the richness of the dish, balancing the oily depth typical of this hearty stew.