Beef Doenjang Jjigae with Kalbi (ribs)
Beef Doenjang Jjigae made with leftover marinated Kalbi ribs. This is a rich, hearty and spicy version of the Korean Soybean Paste stew.
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
- 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))
- 1 Tbsp Doenjang (soybean paste)
- 1/2 Tbsp Gochujang
- 1 tsp garlic ((chopped))
Instructions
- 1
these are leftover Kalbi ribs from our latest visit to a Korean BBQ restaurant. Instead of grilling them, I brought them home uncooked.
- 2
Trim off fat as much as possible
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Turn heat on to medium-high and bring it to boil. Then lower to medium heat - it should still be bubbling.
- 9
Add zucchini and tofu and cook for 5-7 minutes until zucchini are soft and become semi-translucent.
- 10
Add mushrooms, green onions and chili. Boil for another 2-3 minutes.
- 11
Serve hot in the clay pot or in individual bowls, with some rice, meats (goes great with BBQ), side dishes. Enjoy!!