Jjigae

Servings: 4

Author: Maxine Sharf

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Jjigae

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

My grandfather from Daegu, South Korea makes the most amazing spicy beef stew called jjigae: spicy, salty and packed with umami! This recipe is the epitome of comfort food in my family.

Ingredients

• 3 oz. Sweet Potato Noodles
• 2 Cups Daikon, sliced ¼” thick 1 – 1 ½” squares
• 2 Cups Cabbage, cut in 1 – 1 ½” squares
• 1 Tbsp Kosher salt
• 3 Cups Chicken Broth
• 1 Onion, cut in ½” wedges
• 1 lb. Boneless Short Rib or Chuck Roast, cut bite sized
• 5 Cloves Garlic, minced
• 3-4 Heaping Tbsp Gochujang
• 1-2 Tbsp Soy Sauce
• 8 oz. Enoki Mushrooms, ends cut
• 1 lb. Firm Tofu, cut in ½” x 1” rectangles
• 1 Bunch Scallion, cut in 1” long strips
• 2 Tbsp Rice Vinegar

Instructions

1. Place sweet potato noodles in a bowl of warm water to soak and set aside (this will prevent them from absorbing all the liquid in the stew).
2. In a large pot, add the cabbage, daikon, 1 Tbsp of kosher salt and the chicken broth; bring to boil over medium high heat, then lower heat and cover and simmer for 5 minutes.
3. Add the onion and bring back to boil; cover and simmer for 5 minutes.
4. Add the beef and garlic and mix through, bring back to boil and cover and simmer for 5 minutes.
5. Mix Gochujang and soy sauce with some of the hot broth and then mix into the pot; add the tofu and mushrooms and bring back to boil; cover and simmer for 5 minutes.
6. Drain the sweet potato noodles and add them to the pot along with the scallion and vinegar, gently push down into broth or spoon broth over; cover and simmer for 5 minutes.
7. Correct seasoning for taste; may need some additional salt and soy sauce - enjoy!

Notes:

Vegetarian Modification: Sub in vegetable broth for chicken broth and an extra lb. of tofu for beef.

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