The secret soybean paste stew recipe used in Korean BBQ restaurants: this goes in instead of soybean paste.

After finishing the meat at the barbecue restaurant

The soybean paste stew served at the end

The moment you take a spoonful

"Why is it different from the one I make at home?"

You probably wanted to.

It's the same soybean paste, but the homemade one is clear and mild.

The one from the meat restaurant is rich and clings to your palate.

I looked it up and found there was a reason.

In the soybean paste stew at a meat restaurant

It wasn't just soybean paste that went in.

This is the biggest difference.

At home, I only use soybean paste.

Meat restaurants serve half soybean paste and half ssamjang.

I use it at a close ratio.

Ssamjang already

Things like gochujang, garlic, sesame oil, and corn syrup

They are mixed together.

So, the moment you add the ssamjang

five or six kinds of seasonings

It's like putting it in all at once.

If you add as much ssamjang as doenjang

The sweetness comes forward

The savory flavor of the soybean paste gets masked.

I like exactly half.

I didn't know this and thought I was cooking it deliciously

Even though I added soybean paste and all the meat,

It always felt like something was missing, about 2%.

The second one is more unexpected.

Homemade soybean paste stew is

You put all the ingredients in and boil it for a long time, right?

The meat restaurant is the opposite.

In the pre-made broth base

Add the chopped vegetables

Bring it to a quick boil just once.

So the zucchini is crunchy and

The onion is alive.

In a stew that has been boiled thoroughly, the ingredients become soft

It feels like only the broth is left.

The soybean paste stew at the meat restaurant

The reason I feel "somewhat relieved"

This is exactly it.

If you boil it with plain water, no matter how much seasoning you add

Even if you do well, the foundation is thin.

The second water used to wash the rice

Don't throw it away, use it.

Here is a sheet of kelp

Take it out as soon as it starts boiling.

The starch in rice water

It thickens the broth slightly.

To be honest,

Restaurants use Dasida or Miwon.

If you have any reservations

1/3 tablespoon of tuna extract or

Use 1 teaspoon of anchovy powder.

The most disappointing thing about homemade soybean paste stew is

It's a single layer of umami.

Meat restaurant-style soybean paste stew (2-3 servings)

ingredient:

600ml rice water, 1 sheet of kelp

1/3 zucchini, 1/2 onion

1/2 block of tofu, 1/2 stalk of green onion

1 Cheongyang chili pepper, a little enoki mushroom

seasoning:

2 tablespoons soybean paste, 1 tablespoon ssamjang

1 tablespoon red pepper powder

1/2 T minced garlic

1/3 T tuna extract (or 1/3 T dashi)

The saltiness varies from product to product.

Taste it, and if it is bland, add half a tablespoon at a time.

If you squeeze it, you can't turn it back.

How to make it

Put kelp in the rice water

Boil over high heat.

Once it boils, remove the kelp immediately.

Dissolve the soybean paste and ssamjang here.

You must dissolve it well without any lumps.

The broth is smooth.

Add red pepper powder and garlic

Boil for 2-3 minutes to bring out the seasoning flavor.

Now, we add the vegetables, and this is the important part.

Add zucchini and onion and exactly 2 minutes

Add tofu and enoki mushrooms and wait 1 more minute

Finally, green onions and Cheongyang peppers

Turn off the heat as soon as you put it in.

Use the white root part of the green onion.

It removes unwanted odors and makes the broth deeper.

If you add brisket

Among meat restaurants

The place that serves beef brisket soybean paste stew

There is one more step.

First, stir-fry only the brisket without oil, and

In that meat fat

After stir-frying the soybean paste and ssamjang for 1 to 2 minutes,

Pour in the rice water.

This makes the broth much richer.

Cook the brisket only 70%.

It becomes tough if cooked thoroughly.

To summarize

The essence of the taste at a Korean BBQ restaurant consists of four things.

1. As much ssamjang as doenjang

2. Vegetables only once

3. Rice water and kelp

4. A spoonful of umami

When you make soybean paste stew for dinner tonight

Try adding just two spoonfuls of ssamjang.

That alone alone

You'll notice the taste has changed.

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