Modu Recipes

Ttukdak Hyung's Meat House Doenjang Sulbap

A hearty meat-house style doenjang sulbap served as a one-bowl meal, made by stir-frying or topping rice with beef brisket, rice, and tofu in a savory doenjang sauce.

🙋 Recommended for

  • ⭐ Those who want to have a satisfying meal with just one bowl of meat-house style doenjang sulbap without preparing many side dishes.
  • ⭐ Those who enjoy the combination of beef brisket and rice.
  • ⭐ Those who want to enhance the completeness of a one-bowl meal by balancing the seasoning of rice and sauce.

Ingredients needed 🛒2 servings

  • Beef brisket: 150g
  • Water: 500ml
  • Anchovies for broth: 5 pieces
  • Kelp: 1 sheet (palm-sized)
  • Zucchini: 1/6
  • Onion: 1/4
  • Shiitake mushroom: 1
  • Tofu: 1 handful
  • Green onion: 1 stalk
  • Cheongyang chili pepper: 1/2 to 1
  • Doenjang: 2 spoons
  • Gochujang: 1/2 spoon
  • Gochugaru: 1 spoon
  • Anchovy sauce: 1 spoon
  • Cooked rice: 1 bowl
  • Minced garlic: 1 spoon

Recipe 🍳

  1. Place 150g of finely chopped beef brisket in a ttukbaegi (earthenware pot) or a pot. Add about 1.8-2 spoons of doenjang, 1/2 spoon of gochujang, 0.8-1 spoon of gochugaru, and 1 spoon of anchovy sauce. Stir-fry over low heat until the seasoning is well mixed with the meat. If the heat is too high, the seasoning can burn before the meat is cooked, so maintain low heat and stir until cooked.
  2. Once the beef brisket is fully cooked, add 1 bowl of cooked rice and stir while breaking up the rice grains. Stir-fry as if coating the rice grains with the oil from the beef brisket.
  3. Pour about 1 to 1.5 cups (approx. 360ml) of the prepared anchovy-kelp broth into the ttukbaegi, just enough to cover the rice. Doenjang sulbap is a dish where you mix rice and toppings with a small amount of broth, similar to doenjang jjigae (stew). If you add too much broth from the start, like in a soup, it will lose its characteristic flavor. It's important to adjust the consistency by adding a little more broth if it tastes too salty or too reduced. (Approximately 1.5 cups are used).
  4. Add 1/6 zucchini, 1/4 onion, and 1 shiitake mushroom, all pre-sliced.
  5. Add 1 spoon of minced garlic and mix well.
  6. Add a handful of small-diced tofu and 1 stalk of finely chopped green onion.
  7. Finally, add 1 finely chopped Cheongyang chili pepper for a spicy kick. Maintain low heat and stir until all ingredients are well combined and cooked. It is then complete.
  1. Place 150g of finely chopped beef brisket in a ttukbaegi (earthenware pot) or a pot. Add about 1.8-2 spoons of doenjang, 1/2 spoon of gochujang, 0.8-1 spoon of gochugaru...
  2. Once the beef brisket is fully cooked, add 1 bowl of cooked rice and stir while breaking up the rice grains. Stir-fry as if coating the rice grains with the oil from the beef brisket...
  3. Pour about 1 to 1.5 cups (approx. 360ml) of the prepared anchovy-kelp broth into the ttukbaegi, just enough to cover the rice...
  4. Add 1/6 zucchini, 1/4 onion, and 1 shiitake mushroom, all pre-sliced.

Cooking tips 💡

  • The moisture content of the meat and vegetables differs, so adjust the heat in the middle to prevent the seasoning from burning.

Shop ingredients on Coupang(Ad)

Beef brisketAnchoviesKelpZucchiniOnionShiitake mushroomTofuGreen onionCheongyang chili pepperDoenjang
Ttukdak Hyung's Meat House Doenjang Sulbap | 모두의 레시피