Classic Beef Doenjang Jjigae

Ingredients

• 150 grams Beef brisket, thinly sliced
• 3 tablespoons Doenjang (Korean fermented soybean paste)
• 3 cups Anchovy kelp stock
• 1/2 block Medium tofu, cubed
• 1/2 medium Zucchini, sliced into half-moons
• 1/2 medium Onion, chopped
• 2 pieces Shiitake mushrooms, sliced
• 1 tablespoon Garlic, minced
• 1 teaspoon Gochugaru (Korean red chili flakes)(optional)
• 1 stalk Green onion, sliced

Instructions

1. 1

   In a medium pot or ddukbaegi (earthenware pot), lightly brown the beef brisket over medium heat until no longer pink.

2. 2

   Pour in the anchovy kelp stock and bring the mixture to a steady boil.

3. 3

   Add the doenjang (soybean paste) by straining it through a fine mesh sieve into the stock to ensure a smooth texture.

4. 4

   Stir in the onions, zucchini, and shiitake mushrooms, then simmer for about 5 minutes.

5. 5

   Add the minced garlic and gochugaru, stirring gently to combine the flavors.

6. 6

   Add the cubed tofu and continue to simmer for another 3 to 5 minutes until the vegetables are tender.

7. 7

   Garnish with sliced green onions and remove from heat immediately.

8. 8

   Serve hot with a bowl of steamed white rice.