How to make beef doenjang
You can mix it or eat it with ssamjang. The recipe for Gang Doenjang
4 serving
Within 30 minutes
승승맘h2
Ingredients
  • Manila clam
    1pack
  • Steamed beef
    100g
  • Garlic
    2piece
  • onion
    1/2ea
  • Shiitake mushroom
    2ea
  • Young squash
    1/3ea
  • leek
    1/2ea
  • Green pepper
    1ea
  • Sesame oil
    1ts
  • Water
    1cup
  • Cheongju
    2TS
  • Soybean paste
    3TS
  • red pepper paste
    1ts
  • Red pepper powder
    1ts
  • Soy sauce
    1ts
  • Cheongju
    1ts
  • Honey
    1ts
  • Korean style soy sauce
    1ts
  • crushed garlic
    1ts
  • Sesame oil
    1ts
  • ground pepper
    little
Cooking Steps
STEP 1/13
Put 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, a little pepper powder, and 1 teaspoon of minced garlic in minced beef and marinate it for a while.
STEP 2/13
While the beef is marinated, add 3 tablespoons of soybean paste, 1 teaspoon of red pepper powder, 1 teaspoon of red pepper paste, 1 teaspoon of refined rice wine, 1 teaspoon of soy sauce, and 1 teaspoon of honey to make soybean paste seasoning.
STEP 3/13
Boil 1 cup of water, 2 tablespoons of refined rice wine, and clam meat in a pot.
STEP 4/13
Prepare zucchini, onions, and shiitake mushrooms by cutting them into 0.5x0.5cm sizes.
STEP 5/13
Stir-fry 1 teaspoon of sesame oil and minced garlic in a heated earthen pot.
STEP 6/13
When the garlic scent comes up, add onions and stir-fry it.
STEP 7/13
When the onions are half cooked, stir-fry them with zucchini.
STEP 8/13
When the zucchini is half cooked, stir-fry the mushrooms.
STEP 9/13
Add marinated beef and stir-fry it.
STEP 10/13
When the beef is half-cooked, separate the clam meat from the soup and stir-fry it in an earthen pot.
STEP 11/13
When the beef is cooked, add soybean paste seasoning and mix well.
STEP 12/13
Add the water and boil it while controlling the concentration.
STEP 13/13
When the concentration is right, add green pepper and chopped green onion to finish.
If you want it spicier, add chungyang red pepper and red pepper.
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