Beef soybean paste soup (Chadol Doenjang Jjigae)

Soybean Paste Soup (Chadol Doenjang Jigae)

One of the most popular Korean stew dishes made with Korean soybean paste (Doenjang). Typically, special soup stock, meat (or seafood), tofu and vegetables of your choice is added into the stew. It is normally eaten with steamed rice.

  • Perfect match with Chadol (thinly sliced beef)
  • 13 years matured Doenjang paste 



Meal Kit

Family pack

10 minutes

  • Beef
  • Assorted prepared vegetables
  • Firm Tofu
  • Doenjang sauce
  1. Add 400ml ~ 500ml of water into the pot and dissolve 2 spoonfuls of soybean paste into the water.
  2. Then add the vegetables, tofu, mushroom and let it simmer for a minimum of 10 minutes in low heat.
  3. Add spring onions and chillies during the process and let the dish continue boiling.
  4. Lastly, you may add in extra water for more plain less flavour or more of the soybean paste for additional taste.


Food Storage Guide

1.The Korean Hang Over soup and Yukgaejang can be in a Freezer if you need to keep it longer period.

2.Meats or seafood in the packages can be stored in a freezer unless it is being consumed on the day delivered.

3.The rest of the contents can be kept in a fridge up to a week or longer.

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