Ttukdak Hyung's Periosteum Soybean Paste Jjigae
After preparing beef cuts, the discarded white periosteum is simmered in a pressure cooker to create a rich, deep broth, then cooked with vegetables and tofu to make a delicious soybean paste jjigae.
Ingredients needed 3 servings
Recipe
Cooking tips
- Since periosteum is tough, use a pressure cooker instead of a regular pot to achieve a soft texture.
- The thin white membrane contains collagen that gives a chewy texture, but the thick yellow fat clumps can make the dish greasy—remove them carefully.
- Chives and red chili peppers lose their aroma quickly, so add them just before turning off the heat to preserve freshness.
Recommended for
- Those who want to make smart use of special cuts leftover after trimming beef.
- People seeking a much richer, thicker broth than regular beef soybean paste stew.
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