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Tang, Jjigre Recipe

Name: BORI Korean Kitchens Tang, Jjigre Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 6 cups beef broth (or anchovy-kelp dashi for seafood/vegetarian variation); 1 cups water; 2 pieces dried kelp (dashima) (optional if using dashi); 12 pieces dried anchovies (optional if using anchovy dashi); 1 lbs short ribs (flanken-cut) or thinly sliced beef brisket; 8 oz tofu (medium-firm), cut into 1-inch cubes; 1 each onion, medium, thinly sliced; 1 each zucchini, halved lengthwise and sliced; 4 each shiitake mushrooms, fresh, stems removed, sliced; 3 stalks scallions, sliced on the diagonal; 1 cup enoki or mung bean sprouts (optional); 4 cloves garlic, minced; 2 tsp gochugaru (Korean red pepper flakes) or crushed red pepper; 2 tbs soy sauce (regular or low-sodium); 1 tbs doenjang (fermented soybean paste) or miso (optional for depth); 1 tsp sesame oil; 1 tsp fish sauce (optional); 1 tsp salt; 0.5 tsp black pepper; 2 each eggs (optional, one per serving); 1 tsp toasted sesame seeds; 2 tbsp chopped fresh cilantro or Asian parsley (optional); 3 cups steamed rice (for serving)

Inspired by BORI Korean Kitchen

Time40m

Serves4

Make Tang, Jjigre Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth base

6 cups beef broth (or anchovy-kelp dashi for seafood/vegetarian variation)

1 cups water

2 pieces dried kelp (dashima) (optional if using dashi)

12 pieces dried anchovies (optional if using anchovy dashi)

Primary proteins & veggies

1 lbs short ribs (flanken-cut) or thinly sliced beef brisket

8 oz tofu (medium-firm), cut into 1-inch cubes

1 each onion, medium, thinly sliced

1 each zucchini, halved lengthwise and sliced

4 each shiitake mushrooms, fresh, stems removed, sliced

3 stalks scallions, sliced on the diagonal

1 cup enoki or mung bean sprouts (optional)

Seasonings & aromatics

4 cloves Garlic, minced

2 tsp gochugaru (Korean red pepper flakes) or crushed red pepper

2 tbs soy sauce (regular or low-sodium)

1 tbs doenjang (fermented soybean paste) or miso (optional for depth)

1 tsp Toasted sesame oil

1 tsp fish sauce (optional)

1 tsp Celtic sea salt

1/2 tsp black pepper

Finish & garnish

2 each eggs (optional, one per serving)

1 tsp toasted sesame seeds

2 tbsp chopped fresh cilantro or Asian parsley (optional)

3 cups steamed rice (for serving)

Method

Broth base

Prepare stock

In a large pot, combine 6 cups beef broth and 1 cup water. If making dashi instead, add kelp pieces to cold water and bring to a near-simmer, remove kelp after 10 minutes, then add dried anchovies and simmer 10 minutes; strain anchovies. Bring the chosen broth to a gentle simmer over medium heat.

Reduce heat to low to keep the broth at a gentle simmer while you assemble the rest of the ingredients.

Primary proteins & veggies

Brown beef (if using beef)

If using short ribs or brisket, pat the meat dry and cut into 1–1.5 inch pieces or thin slices. In a skillet over medium-high heat, sear the meat for 1–2 minutes per side until lightly browned (this step adds flavor). Transfer browned meat to the simmering broth.

Add vegetables & tofu

Add sliced onion, zucchini, shiitake mushrooms, tofu cubes and optional bean sprouts to the pot. Increase heat to bring the broth to a gentle boil, then reduce to a simmer. Simmer uncovered 10–12 minutes until vegetables are tender and beef is cooked through.

Seasonings & aromatics

Build the flavor

Stir in minced garlic, gochugaru, soy sauce, and doenjang (or miso) to the pot. Whisk gently until the doenjang dissolves into the broth. Add fish sauce if using, sesame oil, salt and black pepper. Taste the broth and adjust seasoning—add a little more soy sauce or salt if needed. Simmer 3–4 minutes to meld flavors.

Finish & garnish

Finish with eggs (optional)

If using eggs, crack them gently into the simmering soup about 2–3 minutes before serving so the whites set but yolks remain slightly runny (or simmer 5 minutes for fully set yolks).

Final assembly

Ladle the jjigae/tang into bowls over a portion of steamed rice or serve rice on the side. Sprinkle sliced scallions, toasted sesame seeds, and chopped cilantro over each bowl. Drizzle a few drops extra sesame oil if desired.

Serve hot. Provide additional gochugaru, soy sauce, or salt at the table for individual adjustment.