Ingredients with Measurements:
- 1 pound beef brisket, sliced thinly
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 2 cups cheonggukjang (fermented soybean paste)
- 6 cups water
- 2 green onions, sliced
- 1 jalapeno pepper, sliced
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat sesame oil over medium-high heat. Add sliced beef and cook until browned, about 5 minutes.
2. Add sliced onions and minced garlic to the pot and cook until onions are translucent, about 3 minutes.
3. Add gochugaru, soy sauce, salt, black pepper, and sugar to the pot and stir until combined.
4. Add cheonggukjang to the pot and stir until it dissolves.
5. Add water to the pot and bring to a boil.
6. Reduce heat to low and simmer for 30 minutes.
7. Add sliced green onions and jalapeno pepper to the pot and simmer for an additional 10 minutes.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning beef
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 12g
Protein: 36g
Sodium: 1,500mg
Substitutions for ingredients:
- Beef brisket can be substituted with any other beef cut.
- Cheonggukjang can be substituted with doenjang (soybean paste).
Variations:
- Pork Cheonggukjang Jjigae: Substitute beef with pork.
- Seafood Cheonggukjang Jjigae: Add shrimp, clams, and squid to the pot.
Tips and tricks:
- Use a non-stick pot to prevent the cheonggukjang from sticking to the bottom.
- Adjust the amount of gochugaru and jalapeno pepper to your desired level of spiciness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl with a ladle.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Kimchi
Suggested side dishes:
- Korean pancake (jeon)
- Stir-fried vegetables
Troubleshooting advice:
- If the cheonggukjang is too thick, add more water to the pot.
- If the soup is too salty, add more water to the pot.
Food safety advice:
- Make sure to cook the beef thoroughly before adding other ingredients to the pot.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cheonggukjang is a traditional Korean fermented soybean paste that has been consumed for centuries.
Flavor profiles:
Savory, spicy, umami
Serving suggestions:
Serve hot with steamed rice and kimchi.
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Region: Korean