Beef Doenjang Jjigae



95g beef tenderloin (cut into strips)

65g white radish (sliced)

100g zucchini (sliced)

¼ brown onion (sliced)

1 stalk spring onion (sectioned)

1 tsp chopped garlic

1 red chilli (seeded and shredded)

1 green chilli (seeded and shredded)

1 box x 300g silken tofu (sliced)

2 cups water used to rinse rice

1 tbsp cooking oil


2 tbsp doenjang (Korean soybean paste)

1 tsp gochujang (Korean hot pepper paste)

1/8 tsp ground white pepper

½ tsp rice vinegar

Preparation Instructions:

  1. Heat up an earthenware pot with 1 tbsp of cooking oil. Saute the beef strips until no longer pink.
  2. Add in white radish, continue to saute until the radish turn soft.
  3. Add the water, doenjang and gochujang. Stir well to dissolve and boil over medium high heat for 5 minutes.
  4. Add tofu, zucchini, onion and garlic. Continue to simmer for 5 minutes.
  5. Stir in the vinegar, and add in the ground white pepper, spring onion, red and green chillies. Cook for another 1 minute.
  6. Serve with rice.

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