Beef Doenjang Jjigae (Soybean Paste Stew) Using Restaurant Kalbi Leftovers

kimchimari.com

subheading: Kalbi Beef Broth (Stove top and Instant Pot):

2 to 3 kalbi bones with meat

5 oz radish (sliced into ¼ inch thin squares (5 oz = about 1 cup))

1 green onion or Daepa (Korean leek)

4.5 cups water (for stove top) (use 3.5 cups / 840 ml for Instant Pot)

subheading: Vegetables:

1 zucchini (cut into ½ inch thick squares (1 zucchini = 1.5 cup))

7 oz extra firm tofu (cut into ½ inch thick slices)

1 green onion

2 dried shitake mushrooms (rehydrated or use fresh)

1 green chili pepper (Jalapeno is ok)

subheading: Seasoning:

1 Tbsp Doenjang (soybean paste)

½ Tbsp Gochujang

1 tsp garlic (chopped)

Directions at kimchimari.com

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