1
Prepare 250g of skirt steak trimmings by trimming the raw meat.
Ttosuni-ne Style Soybean Paste Stew
A recipe that recreates the deep and rich soybean paste stew from the famous BBQ restaurant 'Ttosuni-ne' at home, using leftover skirt steak trimmings and abundant ingredients.
KoreanSoup & Stew
⏱️ 5 min total📝 12 steps
What You'll Need
Skirt steak trimmings250g
Waterapprox. 500g
Green onion1 stalk
Tofu300g half block
Chives100~150g
Perilla oila little
Store-bought soybean paste100g
Coarse chili powder2 rice spoons
Anchovy fish sauce1 rice spoon
Mirin1 rice spoon
Cheongyang chili1 (optional)
Beef Dashidaa little (optional)
Instructions
2
Finely chop the white to light green parts of the green onion.
3
Dice half a block of tofu (300g) for the stew.
4
Chop 100~150g of chives into pieces about one finger-joint long.
5
(Optional) Finely chop the Cheongyang chili.
6
Grease a pot with perilla oil and stir-fry the skirt steak trimmings.
7
Pour about 500g of water into the pan with the meat and bring to a boil.
8
Dissolve 100g of store-bought soybean paste into the pot.
9
Season with 2 rice spoons of coarse chili powder, 1 rice spoon of anchovy fish sauce, and 1 rice spoon of mirin.
10
Add the prepared green onion, tofu, Cheongyang chili (optional), and Beef Dashida (optional) and continue to boil.
11
Boil for at least 5 minutes so the broth becomes rich and deep.
⏱️ 5m 0s12
Finally, top with plenty of chopped chives, mix, and finish.