Korean Beef Short Rib Soybean Paste Stew (Galbi Doenjang Jjigae): A Flavorful Fridge-Raiding Recipe
Korean Beef Short Rib Soybean Paste Stew (Galbi Doenjang Jjigae): A Flavorful Fridge-Raiding Recipe
Rich Soybean Paste Stew with Korean Beef Short Ribs | How to Use Up Leftover Fridge Scraps | Easy Stew Recipe for Beginners
Introducing a delicious and deeply savory soybean paste stew made with tender Korean beef short ribs! If you have leftover ribs you don’t want to waste, this recipe shows you how to transform them into a hearty stew using leftover vegetables from your fridge – a perfect ‘fridge-raiding’ meal. Not only does it help reduce food waste, but it also creates a wonderfully satisfying dish. Vegetables chopped and frozen can be easily used in stews or curries, preventing waste and adding rich flavor. Discover tips for using up every bit of your ingredients.
Main Ingredients- 6 Korean beef short ribs
- A piece of radish (about 5cm long)
- 1/2 Korean zucchini (aehobak)
- 1/2 block of firm tofu
- 5 shiitake mushrooms
Seasoning & Broth- 2 Korean green chili peppers (cheongyang peppers)
- 2 Tbsp soybean paste (doenjang)
- 2.5 cups broth (anchovy or kelp-based) or water
- Optional: 1/2 Tbsp minced garlic (for added flavor)
- 2 Korean green chili peppers (cheongyang peppers)
- 2 Tbsp soybean paste (doenjang)
- 2.5 cups broth (anchovy or kelp-based) or water
- Optional: 1/2 Tbsp minced garlic (for added flavor)
Cooking Instructions
Step 1
First, soak the 6 beef short ribs in cold water for about 10 minutes to remove any residual blood. This step helps to create a clearer broth and reduce any gamey odors.
Step 2
Take out the leftover vegetables from the freezer (radish, zucchini, shiitake mushrooms, etc.) and prepare them. Slice the radish thinly, the zucchini into half-moons, and the shiitake mushrooms into slices or quarters. Ensure they are cut into bite-sized pieces.
Step 3
In a pot, pour in 2.5 cups of broth (or water) and dissolve 2 tablespoons of soybean paste completely. Finely chop the 2 Korean green chili peppers and add them to the pot. If you desire extra depth of flavor, you can also add 1/2 tablespoon of minced garlic. Turn on the heat and bring the seasoned broth to a simmer.
Step 4
Once the broth starts boiling, add all the prepared vegetables and the soaked short ribs. Initially, cook over high heat with the lid off to skim off any impurities that rise to the surface. Once the stew comes to a rolling boil, cover the pot with a lid, reduce the heat to medium, and continue to simmer for about 10 more minutes, allowing the ingredients to cook thoroughly and become tender.
Step 5
Your rich and savory short rib soybean paste stew is now ready to be enjoyed! Serve it hot with steamed rice. Savor the delicious meat on the ribs and the flavorful broth. This is a fantastic meal made from creatively using up leftover ingredients and ribs.
