Beef Doenjang Jjigae That Makes You Miss Your Grandma

#PaikJongWon #BeefDoenjangJjigae #HowToMakeStews
Today's dish is an upgraded version of the typical doenjang jjigae:
a "beef doenjang jjigae."
Its taste will make you miss your grandma.
Follow the special tip and enjoy a hearty meal.
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Beef doenjang jjigae (Beef soybean paste stew) (2 servings)
[Ingredients]
60g of beef (plate)
1/2 pack (80g) tofu
1/2 cup (30g) zucchini
1/2 cup (50g) radish
1/2 cup (40g) onion
1/3 stalk (30g) green onion
2 (20g) Cheongyang peppers
1 (10g) red pepper
2 cups (380ml) water
3 tbsp (60g) doenjang
1/3 tbsp (2g) coarse red pepper powder
1/2 tbsp (10g) minced garlic
[Directions]
1. Stir-fry the beef in a pot.
(Adjust the heat according to the thickness of the pot.)
2. Cut the radish into pieces with a size of 2 cm and a thickness of 0.5 cm.
3. Cut the Cheongyang peppers and red pepper diagonally
at a thickness of 1 cm, and chop the green onion at a thickness of 1 cm.
4. Cut the zucchini into thirds and chop at a thickness of 0.5 cm.
5. Chop the onion in decent sizes, and cut the tofu in cubes.
6. Once the beef is cooked, add water, radish, and doenjang,
then boil over low heat for 10 minutes.
(After boiling, cool it down once, then bring to a boil again
for a deeper flavor.)
7. After 10 minutes, add the vegetables, tofu, minced garlic,
and coarse red pepper powder, then boil for 5 more minutes.
(Add MSG if desired.)
8. Finish by serving in ttukbaegi (an earthen pot).