Beef brisket gochujang jjigae. The soup tastes amazing
Since it's raining, it's a bit hot It reminds me of spicy soup, so I added a lot of seasonal ingredients and made red pepper paste stew
5 serving
Within 30 minutes
왕눈이의맛있는이야기
Ingredients
  • Beef brisket
    250g
  • Young squash
    1ea
  • onion
    1ea
  • Potato
    1ea
  • Cheongyang red pepper
    2ea
  • Tofu
    1piece
  • Sesame leaf
    10piece
  • dried shiitake mushroom
    1handful
  • leek
    1/2handful
  • Anchovy
    1handful
  • red pepper paste
    2.5TS
  • Soybean paste
    1TS
  • crushed garlic
    1TS
  • ground pepper
    little
  • Korean style soy sauce
    1.5TS
  • Sugar
    2TS
Cooking Steps
STEP 1/9
Add ingredients for broth, such as anchovies/dry shogi/green onion roots, etc. to 3L of water and boil it for 10 minutes to make basic broth
Take out the shiitake mushrooms
I put in a lot of shiitake mushrooms because there are a lot of dried bottoms
* Tear the bottom of the shiitake separately and dry it and put it in the stew. It's chewy and delicious
STEP 2/9
Peel a large potato and wash it in cold water after cutting it not too thick
STEP 3/9
Cut the zucchini/onion into thick pieces, cut the perilla leaves into big pieces, and chop the cheongyang peppers
STEP 4/9
Cut the tofu into small pieces
STEP 5/9
After preparing the beef brisket, cut it in half
STEP 6/9
Mix the red pepper paste and soybean paste in the broth
I put in 1 tablespoon spicy pepper paste and 1 tablespoon spicy pepper paste
*If you use it for sale, add 3 tablespoons
STEP 7/9
Remove perilla leaves/tofu and add all the ingredients and simmer for 8-10 minutes
STEP 8/9
Add the tofu cut and beef brisket cut, season with minced garlic/soy sauce/pepper powder/sugar, and boil until tofu rises
*You can take out or control the sugar to your liking
STEP 9/9
Add the perilla leaves and boil it for another minute to make hot and spicy gochujang stew
If you don't like greasy beef brisket, you can add regular beef/pork
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