A Korean fermented soybean paste stew with thinly sliced beef rolled in blanched cabbage leaves, along with potatoes, onions, zucchini, and tofu. This recipe is low calorie and high protein.
1. Bring a pot of water to a boil and blanch the cabbage leaves for 30–60 seconds until soft and flexible. Remove and pat dry.
2. Spread a thin layer of doenjang onto each cabbage leaf. Place a thin slice of beef on top and roll the cabbage tightly. Repeat until all rolls are made.
3. Heat vegetable oil in a pot over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
4. Add the diced potato and onion and cook for 2–3 minutes, stirring occasionally.
5. Pour in 2 cups of water and stir in the remaining doenjang until fully dissolved.
6. Add the zucchini and bring the stew to a gentle simmer for about 8–10 minutes until the potatoes begin to soften.
7. Carefully place the cabbage-rolled beef into the stew and simmer for about 4–5 minutes so the beef cooks through.
8. Add the tofu cubes, sliced chili pepper, and gochugaru and simmer for another 2–3 minutes.
9. Finish with sliced green onions and serve hot.
