K-Food Recipes

Cheongdam-dong BBQ House Soybean Paste Stew

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⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 280 kcal per serving· about 560 kcal total· ⏱ 15 min(AI estimate)
0 selected
  • Beef brisket(차돌박이)100 g
  • Doenjang (Korean soybean paste)(된장)⇄ Substitute ▼2 tbsp
  • Gochujang (Korean chili paste)(고추장)0.5 tbsp
  • Korean chili powder (gochugaru)(고춧가루)1 tbsp
  • Minced garlic(다진 마늘)1 tbsp
  • Tofu(두부)0.5 block
  • Onion(양파)0.3 piece
  • Zucchini(애호박)0.3 piece
  • Green onion(대파)0.5 stalk
  • Water(물)⇄ Substitute ▼400 ml

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Steps

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  1. 1Add the beef brisket to a pot and sauté well to render out the fat.
  2. 2Chop the onion and zucchini into bite-sized pieces, add them to the pot, and stir-fry briefly.
  3. 3Pour in 400ml of water, whisk in the soybean paste and chili paste, and bring to a boil.
  4. 4Add the minced garlic and chili powder, then continue to simmer over medium heat.
  5. 5Add the cubed tofu and sliced green onions, let it boil for a few more minutes, and finish.

💡 Cooking Tips

Sauté the beef fat first until it melts into the broth to achieve that deep, savory flavor characteristic of a BBQ restaurant.

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