Main ingredients 🥩
chunggukjangjipdoenjangbeef tenderloinmiderdokradishzucchinionionpotatomixed mushroomsDipori yellow croaker stockanchovy sauceroasted soy flourtofugreen oniongreen chili pepper
Yoon Joomo's Miderdok Chunggukjang
Premium chunggukjang stuffed with fresh miderdok that bursts with oceanic aroma, layered over a rich beef tenderloin broth, deep umami flavor, and special roasted soy flour.
🙋 Recommended for
- ⭐ Those seeking a refreshing, deep seafood-infused stew beyond ordinary chunggukjang
- ⭐ Fans of rich, creamy, and satisfying wellness-style hot pots with bold, savory depth
Ingredients needed 🛒3 servings
- unsalted chunggukjang 1 pack
- jipdoenjang 1.5 tablespoons
- beef tenderloin 150g
- miderdok 1 handful
- radish 1/8 piece
- zucchini 1/3 piece
- onion 1/2 piece
- potato 1 piece
- mixed mushrooms (shiitake, enoki, oyster, button) to taste
- sesame oil 1 tablespoon
- Dipori yellow croaker stock 2 cups
- rice washing water 1 cup
- anchovy sauce 1 tablespoon
- roasted soy flour 1 tablespoon
- tofu 1/2 block
- green onion 1/2 bunch
- green chili pepper 1 piece
Recipe 🍳
- Heat sesame oil in a pot, then sauté sliced radish and beef tenderloin together until fragrant and golden.
- Once the radish releases its crisp moisture and the meat surface begins to brown, pour in the Dipori yellow croaker stock mixed with rice washing water.
- Dissolve the traditional jipdoenjang smoothly without clumps, then simmer gently to allow the broth base to deepen in flavor.
- Add potato, onion, zucchini, and cleaned mixed mushrooms in sequence, and cook until vegetables are tender.
- Season with anchovy sauce, then add roasted soy flour for extra richness and soft tofu for texture.
- Place chunggukjang in the center of the broth and gently stir to dissolve it evenly. Add chopped green onion and sliced green chili pepper.
- In the final step, add thoroughly washed miderdok to preserve its fresh aroma and crisp burst of oceanic flavor, then briefly simmer to finish.
- Sauté radish and beef tenderloin in sesame oil, then add Dipori yellow croaker stock and rice washing water and bring to a boil.
- Dissolve jipdoenjang and add potato, onion, zucchini, and mushrooms; simmer until vegetables are cooked through.
- Add anchovy sauce, roasted soy flour, and tofu to enhance the savory, rich flavor.
- Add chunggukjang, green onion, and green chili pepper, then finally add miderdok and lightly simmer to complete.
Cooking tips 💡
- Use unsalted chunggukjang so it blends well with jipdoenjang and sauce without making the dish overly salty, allowing you to adjust seasoning precisely.
- Adding an extra tablespoon of roasted soy flour intensifies the nutty aroma and thick, rich mouthfeel characteristic of authentic chunggukjang.
- Never add miderdok at the beginning—doing so makes it tough and diminishes its fresh aroma. Always add it at the very end to preserve its crisp texture and oceanic fragrance.
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