밥솥이 텅텅 비는 밥도둑 청국장찌개 맛있게 끓이는법! 꼭 이렇게 해보세요.

teff flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa offers a complete protein, while split peas are budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat, while bell peppers are milder and more affordable.

Prepare 110g of radish and slice it thinly into small pieces for quick cooking.

Prepare 200g of well-fermented kimchi and chop it into desired sizes, being careful not to add too much to avoid a kimchi stew flavor.

Cut 150g of tofu, 75g of zucchini, and 40g of green onion into appropriate sizes.

Prepare one red chili pepper and one green chili pepper, slicing them as well.

In a pot, add a little sesame oil and 80g of beef brisket, and sauté over medium-low heat until it is cooked through.

Add 900ml of anchovy broth and the sliced radish to the pot, cover, and bring to a boil over high heat for 10 minutes.

Once the radish is slightly cooked, reduce the heat to medium (induction level 7) and add the kimchi, cooking for an additional 3 minutes with the lid off.

After 3 minutes, add the chopped vegetables and one pack of enoki mushrooms, and let it simmer for about 30 seconds to 1 minute until the vegetables are tender.

Finally, add 220g of cheonggukjang, breaking it into pieces as you add it, and let it simmer for an additional 3 to 5 minutes until well combined.

Taste the stew and adjust the seasoning if necessary by adding more cheonggukjang or soy sauce, and add water if the stew is too thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens