Chadol Doenjang Jjigae (halal) Recipe

Prepare kelp-mushroom stock

Place 6 cups water in a medium pot. Add 2 pieces dashima (kelp) and 2 dried shiitake mushrooms (this replaces anchovy dashi for halal). Soak on medium heat and bring to a near-simmer (do not boil with kelp for long to avoid bitterness). After 8–10 minutes remove kelp. Simmer an additional 5 minutes so mushroom flavor infuses. Remove and thinly slice rehydrated mushrooms if desired; reserve both stock and mushroom pieces.

Flavor with doenjang

In a small bowl, dissolve 3 tbs doenjang into about 1/2 cup of the warm stock until smooth (this helps prevent lumps). Stir the dissolved paste back into the pot. If you want a touch of heat, whisk in 1 tsp gochujang now. Bring the broth to a gentle simmer and taste to check saltiness.

Prepare vegetables: thinly slice 1 small onion, cut 1 small zucchini into half-moons (about 1/4-inch thick), slice 100 g mushrooms, mince 2 cloves garlic, thinly slice 3 scallions (separate white and green parts), and slice 1 fresh red chili if using.

Add the sliced white parts of the scallions, sliced onion, zucchini, mushroom pieces (including rehydrated shiitake if used) and minced garlic to the simmering doenjang broth. Simmer gently for 5–7 minutes until vegetables begin to soften.

Add tofu: Cut 200 g firm tofu into 1-inch cubes and gently slide the cubes into the simmering stew. Let them warm through for 2–3 minutes.

Add beef: Take 250 g very thinly sliced halal beef (chadol). Using chopsticks or tongs, separate the slices and briefly dip or add them into the simmering pot. Because the beef is very thin, it will cook in 30–60 seconds; stir gently so slices unfurl and cook evenly.

Season: Stir in 1 tsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt (adjust to taste) and 1/4 tsp black pepper. If you want more heat, add a pinch of gochugaru (Korean chili flakes) or extra sliced chili.

Simmer briefly: Allow the stew to simmer for another 1–2 minutes so flavors meld and the beef finishes cooking. Taste and adjust seasoning with additional salt or soy sauce if needed.

Garnish and serve: Scatter sliced green parts of the scallions over the jjigae. Serve hot with steamed rice and banchan (side dishes).