Chadol Doenjang Jjigae

futuredish.com

Woof

subheading: Doenjang Stew & Seasoning:

100 to 150 grams Chadol Beef (차돌박이) Thinly Sliced Beef Brisket (used thin sliced pork shoulder)

2 Heaping Tablespoons of Soybean Paste

½ Tablespoon Gochujang Paste

½ Tablespoon Soy Sauce (Use Soup Soy Sauce if you have)

½ Tablespoon Minced Garlic

½ Tablespoon Gochugaru Flakes

Dash of Water (optional - if stew reduces too much)

subheading: Anchovy-Kelp Broth:

2 cups Water (500 ml)

1 Anchovy-Kelp Packet

subheading: Fresh Ingredients:

½ Block Firm Tofu (150 grams)

½ Onion

1 small-sized Potato (Roughly the size of your palm)

Small piece of Korean Squash (Or Zucchini) (Use a pinky-length piece)

Small piece of Spring Onion Stalk (Use a hand-length piece)

2 Cheongyang Chili Peppers (Or use 1 Jalapeno Pepper, optional)

Small handful of Enoki Mushrooms

Note: Ingredients may have been altered from the original.

Directions at futuredish.com

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