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Doenjang jjigae (Korean beef stew)
Fruit and vegetables
3
garlic
cloves, crushed
½
onion
, chopped (about 1cm/½in thick)
150g/5½oz
potatoes
, cut into bite-sized chunks
200g/7oz
courgette
, quartered and cut into bitesize chunks
100g/3½oz
mushrooms
(any type), quartered or roughly sliced
2
spring onions
, sliced (reserve some for garnish)
Tins, packets and jars
2 jalapeño chillies, sliced
steamed short-grain
rice
, to serve
Cooking ingredients
1 tbsp toasted
sesame oil
1 tbsp
vegetable oil
2 tsp
gochujang
(Korean red chilli paste)
1 tsp
gochugaru
(Korean red pepper flakes)
3 tbsp
fish sauce
sea salt
flakes, to taste
Dairy, eggs and chilled
200g/7oz firm
tofu
, cubed into bitesize pieces
Meat, fish and poultry
200g/7oz
steak
(bavette, ribeye, sirloin or rump all work well), sliced thinly into strips
Other
3 tbsp doenjang (Korean fermented bean paste)
Back to recipe
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