The BEST Korean Doenjang Jjigae You'll Ever Taste | My easy, restaurant-quality forever recipe

Tonight, I’m making one of my favorite Korean classics. Deonjang Jjigae stew. I’ve tried many recipes before but this one is hard to beat. I'm experimenting with a longer format and different angles to test out. Still learning. Still having fun :)
Recipe adapted from Hooni Kim’s cookbook, My Korea.
INGREDIENTS
4 cups dashi
¼ cup doenjang
1 Tbsp gochujang
1 Tbsp gochugaru (korean chili flakes)
5 minced garlic
2 Tbsp soy sauce
1 med onion
1 med zucchini
1 red pepper
½ lb beef brisket
½ lb silken tofu
½ bunch scallions
INSTRUCTIONS
1. Make anchovy kelp broth and bring to boil.
2. Whisk in doenjang and cook for 10 mins
3. Add gochujang for 5 mins.
4. Add gochugaru, garlic and soy sauce and simmer for 10 mins.
5. Add onions and zucchini and for 5 mins.
6. Add chili peppers, beef and tofu for 10 mins.
7. Enjoy.
MUSIC
Epidemic Sound
SUBSCRIBE
See what else I'm cooking up → bit.ly/patrickcho
LATE NIGHT KITCHEN
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Korean comfort food for your soul.

[@patrickcho]

thanks for watching. drop a comment with the most delicious korean stew you ever had 🤤

[@user-lq1hu6ch8m]

found you randomly hope your channel grows:) very nice videos

[@patrickcho]

thanks for the kind words! glad you stumbled on my videos

[@davidrussell3852]

I love Deonjjang Jjigae, your version looks so good. May I request a video for Sundubu Jjigae?

[@patrickcho]

Thank you! And yes, definitely plan on making sundubu jjigae. all requests are welcome!

[@DiannaErro]

Thanks for sharing, I like your video, hope to make it at home soon, keep up the good work!!! 😊✨

[@patrickcho]

Glad you liked my video! Let me know how it turned out :)

[@megbaecooksandbooks]

Thanks for the tip on 10 minutes of waiting after adding the deonjjang. I feel like whenever I make doenjiang jigae at home it’s not as good as the kind I get from the restaurants. Do you ever add potatoes or mu? And do you ever use a beef base for the soup instead of anchovies?

[@patrickcho]

Ive added potatoes and mushrooms to this recipe before-still awesome. I usually go for anchovy broth for extra flavor, but beef works too. Adding beef at the end gives that beefy broth taste so anchovy broth isn’t mandatory.
I haven’t used mu before but i know it gives a more refreshing taste. I wouldn’t mix in potatoes in that case since it thickens the stew and can offset the cleanliness of the mu.