Chadolbaegi Doenjang Jjigae - No Broth Needed for Deep Rich Flavor

Steps

1. 1

   Prepare the onion, green onion, potato, Korean zucchini, and cheongyang chili into bite-sized pieces.

2. 2

   Heat cooking oil in a pan over low heat, add the chadolbaegi, and stir-fry until the beef fat renders out.

3. 3

   Once the beef is cooked, add doenjang and gochugaru, stir-fry together, then add 100ml of water.

4. 4

   Add onion, potato, zucchini, and minced garlic and stir-fry until the vegetables are just lightly cooked on the surface.

5. 5

   Add 700ml of water, mirin, sugar, and anchovy sauce, then simmer over medium-low heat until the potato is fully cooked.

6. 6

   Once the potato is done, add cheongyang chili, green onion, and tofu, bring to a brief boil, and it's complete.