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The taste that grandmothers miss, beef miso stew

The taste that grandmothers miss, beef miso stew

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). 

Subtitles in foreign languages are provided for everyone who loves Korean food.
All subtitles are provided by an integrated language platform, Flitto.
https://www.flitto.com/business/video-translation  

 

Content source : Paik’s Cuisine 

 
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