Grandpa’s jjigae ✨
Grandpa’s jjigae✨
▪️3 oz. Sweet Potato Noodles (or sub rice noodles, ramen, etc.)▪️4 Cups Water▪️ 2 Cups Daikon Radish, sliced in thin 1” pieces▪️2 Cups Cabbage, sliced in 1” pieces▪️1 Tbsp Kosher Salt▪️1 Large Yellow Onion, diced large▪️1 lb. Boneless Short Rib (or Chuck Roast), cut in thin bite size pieces against the grain▪️5 Large Cloves Garlic, minced▪️1/4 Cup Gochujang▪️2 Tbsp Soy Sauce▪️1 x 3.5 oz. Package Enoki Mushrooms, roots sliced off (or sub other mushrooms)▪️1 lb. Firm Tofu, cut in ~1” cubes▪️6 Scallions (1 Bunch), sliced in 1” strips▪️2 Tbsp Rice Vinegar▪️
🌱Vegan Modification: Sub in extra tofu and/or mushrooms instead of beef
1️⃣ Place sweet potato noodles in a large bowl of warm water to soak while you prep the other ingredients. (This will prevent the noodles from absorbing all the liquid in the stew).
2️⃣ In a large pot, add the water, daikon, cabbage, and kosher salt. Bring to boil over high high heat, then turn heat to low and cover and simmer for 5 minutes.
3️⃣ Add the onion, mix, and bring back to boil. Once the water starts boiling, turn the heat to low and cover and simmer for 5 minutes.
4️⃣ Add the beef and garlic, mix, and bring back to boil. Turn heat to low and cover and simmer for 5 minutes.
5️⃣ In a small bowl, mix the gochujang and soy sauce with some of the hot broth from the pot. Pour it into the pot, mix, and add the tofu and enoki mushrooms. Bring back to boil, then the turn heat to low and cover and simmer for 5 minutes.
6️⃣ Drain the sweet potato noodles and add them to the pot along with the scallions and vinegar. Simmer covered for 3-5 more minutes (until noodles are your desired tenderness) and enjoy!
⏲1 hour total prep + cook time
Recipe serves 4 people