Ttukdak Hyung's Sogogi Dogani Doenjang Jjigae
A premium restorative doenjang jjigae made by mincing leftover steak meat (sirloin scraps) and simmering with store-bought dogani tang broth for deep, rich flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- For the doenjang, use Korean-style (traditional) doenjang, which is saltier and deeper in flavor, rather than sweet ssamjang. It pairs well with dogani broth.
- Using dogani tang or beef bone broth instead of plain water gives the stew a heavy, savory depth without blandness.
- Chives become tough and lose their aroma if boiled too long. Always add them right before finishing cooking, or after turning off the heat, letting the residual heat cook them.
Recommended for
- Those who love a thick, heavy premium doenjang jjigae reminiscent of the soup served at meat restaurants.
- Those who want to perfectly and thriftily use leftover beef scraps to transform them into a wonderful dish.
- Those feeling low on energy who want a warm, deep soup to nourish the body.
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