{"id":15432,"date":"2020-03-06T15:02:29","date_gmt":"2020-03-06T23:02:29","guid":{"rendered":"https:\/\/kimchimari.com\/?p=15432"},"modified":"2023-05-18T14:17:03","modified_gmt":"2023-05-18T21:17:03","slug":"beef-doenjang-jjigae-soybean-paste-stew-with-kalbi","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/beef-doenjang-jjigae-soybean-paste-stew-with-kalbi\/","title":{"rendered":"Beef Doenjang Jjigae (Soybean Paste Stew) using Restaurant Kalbi Leftovers"},"content":{"rendered":"
Beef Doenjang Jjigae (Korean Soybean paste stew) made with restaurant Kalbi leftovers is my favorite way to make the most hearty, spicy and earthy stew. The marinated Kalbi bones make an amazingly rich broth and the addition of gochujang in this recipe gives the dish a fabulous spicy kick! A must try if you frequent Korean BBQ restaurants and come home with leftover Kalbi.<\/em><\/p>\n