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doenjang

🥗Healthier: miso

💰Cheaper: soybean paste

Miso offers a similar umami flavor and is often more accessible.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh provides a firmer texture and more protein.

zucchini

🥗Healthier: yellow squash

💰Cheaper: carrots

Carrots add sweetness and color.

potato

🥗Healthier: sweet potato

💰Cheaper: turnip

Turnip is a low-calorie alternative with a unique flavor.

Stir-fry the beef in a pot. (Adjust the heat according to the thickness of the pot.)

Cut the radish into pieces with a size of 2 cm and a thickness of 0.5 cm.

Cut the Cheongyang peppers and red pepper diagonally at a thickness of 1 cm, and chop the green onion at a thickness of 1 cm.

Cut the zucchini into thirds and chop at a thickness of 0.5 cm.

Chop the onion in decent sizes, and cut the tofu in cubes.

Once the beef is cooked, add water, radish, and doenjang, then boil over low heat for 10 minutes. (After boiling, cool it down once, then bring to a boil again for a deeper flavor.)

After 10 minutes, add the vegetables, tofu, minced garlic, and coarse red pepper powder, then boil for 5 more minutes. (Add MSG if desired.)

Finish by serving in ttukbaegi (an earthen pot).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens