Beef Doenjang Jjigae with Kalbi (ribs)
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Unrated
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
3
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Calories
77 kcal
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Course
Main Course
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Cuisine
Korean
Beef Doenjang Jjigae with Kalbi (ribs)
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Beef Doenjang Jjigae made with leftover marinated Kalbi ribs. This is a rich, hearty and spicy version of the Korean Soybean Paste stew.
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Ingredients
Kalbi Beef Broth (Stove top and Instant Pot)
- 2 - 3 kalbi bones with meat
- 5 oz radish (sliced into 1/4 inch thin squares (5 oz = about 1 cup))
- 1 green onion or Daepa (Korean leek)
- 4.5 cups water (for stove top) (use 3.5 cups / 840 ml for Instant Pot)
Vegetables
- 1 zucchini (cut into 1/2 inch thick squares (1 zucchini = 1.5 cup))
- 7 oz extra firm tofu (cut into 1/2 inch thick slices)
- 1 green onion
- 2 dried shitake mushrooms (rehydrated or use fresh)
- 1 green chili pepper (Jalapeno is ok)
Seasoning
- 1 Tbsp Doenjang (soybean paste)
- 1/2 Tbsp Gochujang
- 1 tsp garlic (chopped)
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Instructions
Make beef broth - see pics above -
- these are leftover Kalbi ribs from our latest visit to a Korean BBQ restaurant. Instead of grilling them, I brought them home uncooked.
- Trim off fat as much as possible
- On the stove -- in a pot, add Kalbi bones, water, cut radishes and green onion (Daepa/Korean leek is even better) - bring to boil then simmer for 40 minutes. In the Instant Pot -- add Kalbi bones, water, radishes, green onions and set STEW/SOUP function for 25 (30 for most tender) minutes and Quick Release to save time or Natural Release if you have time.
- This is how the broth looks after it is done. Remove onion, green onions and discard. Take the meat and bones out - the meats should have fallen off the bone.
- Cut kalbi meat into thin strips so they are easier to eat. Add the meat back to the broth. You can discard the bones now or leave it in a little longer to get more flavor into the stew.
Prepare vegetables.
- Rehydrate shitake mushrooms in warm water until soft (20 min) and cut into squares. Cut zucchini, tofu, green chili peppers and green onions. Here, I used Jalapeno peppers but if you have Korean Putgochu 풋고추, that's better.
Start cooking
- In a clay pot (if you don't have it - use regular pot), add Doenjang and Gochujang into the beef broth with cut meats. Smoosh the paste against the side of the pot with a spoon and rub it so it mixes into the broth easily and quickly. Watch video.
- Turn heat on to medium-high and bring it to boil. Then lower to medium heat - it should still be bubbling.
- Add zucchini and tofu and cook for 5-7 minutes until zucchini are soft and become semi-translucent.
- Add mushrooms, green onions and chili. Boil for another 2-3 minutes.
- Serve hot in the clay pot or in individual bowls, with some rice, meats (goes great with BBQ), side dishes. Enjoy!!
Notes
- Make broth -> add Doenjang/Gochujang paste -> add root vegetables and zucchini, tofu -> add mushrooms or greens -> finish with green onions and chili. If using rehydrated shitake mushrooms, you can add it earlier with root veggies. For fresh mushrooms, add it to the end because they cook quickly.
- EXTRA FLAVOR addons - sprinkle red chili powder on top at the end, also use dried shrimp or dried anchovy powder for extra flavor
- Follow this Order - to maximize flavor and texture variance, follow this order when making your Doenjang Jjigae
- Mushrooms - don't use strong flavored mushrooms and also not too much, you don't want the mushrooms to overpower the Doenjang. Use fresh shitake or other fresh mild mushrooms like enoki, oyster. Personally, I don't like button white or brown mushrooms because they are too strong in flavor.
- Storage - store leftovers in the fridge. add a bit of water when reheating.
Nutrition Information
Show Details
Calories
77kcal
(4%)
Carbohydrates
12g
(4%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
184mg
(8%)
Potassium
402mg
(11%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
220IU
(4%)
Vitamin C
33mg
(37%)
Calcium
55mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 184mg | 8% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 33mg | 37% |
| Calcium | 55mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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