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chadol-doenjang-jjigae-stew-recipe

Chadol Doenjang Jjigae Stew Recipe

A hearty Korean stew made with thinly sliced beef brisket and fermented soybean paste.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Korean
Servings 4 servings
Calories 350 kcal

Equipment

  • Pot
  • Knife
  • Cutting board

Ingredients:  

Main Ingredients

  • 200 g Thinly sliced beef brisket
  • 2 tbsp Doenjang (fermented soybean paste)
  • 1 cup Water
  • 1 cup Kimchi chopped
  • 1 cup Tofu cubed
  • 1 tsp Garlic minced
  • 1 tsp Sesame oil
  • 1 tsp Gochugaru (Korean red pepper flakes)
  • 2 stalks Green onions chopped

Instructions: 

  • Heat the pot over medium heat and add sesame oil.
  • Add minced garlic and cook until fragrant.
  • Add the thinly sliced beef brisket and cook until browned.
  • Add doenjang and water, stirring to combine.
  • Add chopped kimchi, tofu, and gochugaru. Bring to a boil.
  • Reduce heat and simmer for 20 minutes.
  • Garnish with chopped green onions before serving.

Notes:

Adjust the level of spiciness by adding more or less gochugaru.

Nutrition value:

Calories: 350kcalCarbohydrates: 15gProtein: 20gFat: 20gSaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Beef, Doenjang, Stew
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