Beef Doenjang Jjigae with Kalbi (ribs)

Method11 steps · about 55 min

1. 1

   Step 1: Use 2–3 uncooked marinated kalbi rib bones with their attached meat for the stock.

   Uses 2 - 3 kalbi bones with meat

2. 2

   Step 2: Trim off fat as much as possible

   Uses Uncooked kalbi ribs

3. 3

   Step 3: Choose one stock method. Stovetop: put the trimmed kalbi ribs, radish (5 oz) and broth green onion (1) in a pot with 4.5 cups water; bring to a boil and simmer for about 40 minutes, until the meat loosens from the bones. Pressure cooker: use 3.5 cups water (840 ml) with the same solids, select the Soup/Stew setting for 25–30 minutes and release pressure according to your cooker instructions. While the broth cooks, soak the dried shiitake mushrooms (2) in a separate bowl of warm water for about 20 minutes, until soft; skip soaking if using fresh mushrooms.

   Uses Trimmed kalbi ribs · 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 stovetop OR 3.5 cups for pressure cooker · 2 dried shiitake mushrooms, rehydrated (or use fresh) · Warm water, as needed to soak dried shiitake mushrooms

4. 4

   Step 4: Remove and discard the broth green onion. Lift out the cooked ribs and loosen the meat from the bones, keeping the broth and radish.

   Uses Cooked kalbi broth and ribs

5. 5

   Step 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.

   Uses Kalbi broth and cooked rib meat

6. 6

   Step 6: Drain the softened shiitake mushrooms soaked while the broth cooked and cut them into squares. Cut the zucchini (1) and tofu into 1/2-inch pieces, and slice the green chili and the second green onion (1) for the stew.

   Uses Separately rehydrated shiitake mushrooms · 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 · 1 green chili pepper (Jalapeno is ok)

7. 7

   Step 7: In a clay pot or regular pot, stir the doenjang (1 Tbsp), gochujang (1/2 Tbsp) and listed teaspoon of chopped garlic (1 tsp) into the beef broth with its cut meat. Rub the pastes against the side of the pot with a spoon to dissolve them.

   Uses Kalbi broth with sliced meat · 1 Tbsp Doenjang (soybean paste) · 1/2 Tbsp Gochujang · 1 tsp garlic (chopped)

8. 8

   Step 8: Turn heat on to medium-high and bring it to boil. Then lower to medium heat - it should still be bubbling.

   Uses Seasoned kalbi broth

9. 9

   Step 9: Add zucchini and tofu and cook for 5-7 minutes until zucchini are soft and become semi-translucent.

   Cook zucchini and tofu · 7 minUses Simmering seasoned broth · Prepared zucchini and tofu

10. 10

    Step 10: Add the prepared mushrooms, stew green onion and green chili. Boil for another 2–3 minutes.

    Finish stew with mushrooms and chili · 3 minUses Broth with zucchini and tofu · Prepared shiitake, stew green onion and chili

11. 11

    Step 11: Serve hot in the clay pot or in individual bowls, with some rice, meats (goes great with BBQ), side dishes. Enjoy!!

    Uses Finished beef doenjang jjigae