RECIPE BY 

CHEF          Cathlyn Choi

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Ingredients 

6 oz organic silken tofu

4 oz lean ground beef

1 tbsp dwenjang soy bean paste

1 tbsp gochujang chilli paste

3 cups beef broth

3 cups water

¼ cup chopped green onions

1 cup chopped shitake mushrooms

2 tbsp anchovy seakelp base (optional)

1 tsp vegetable cooking oil

1 tsp sesame oil

½ tbsp minced garlic

1 tsp chilli oil

1 egg

dash of sesame seeds

Directions
 

Make the base of the Jjiggae by combining the dwenjang and gochujang paste in a bowl with sesame oil and minced garlic

Heat a dolsot or a regular pot and add a tsp of cooking oil

Fry the dwenjang and gochujang paste with 1 teaspoon of cooking oil and 2 tbsp of anchovy seakelp base (Very Important Step!)

Stir the ingredients for about a minute

Next add the ground beef and stir with the sauce for additional 2 minutes

Add the beef broth and using a wooden spoon, gently stir the ingredients

When it comes to a boil, lower the heat to medium low and let it simmer for about 15 minutes

Add the shitake mushrooms and simmer for additional 2-3 minutes

Break an egg in the middle of the stew, drizzle the chilli oil and cover the lid

Let it simmer for about a minute

Finally, turn the heat off and sprinkle the chopped green onions over the stew with some toasted sesame seeds