Deulkkaedoenjangyukgaejang Recipe: Everything You Need to Know About This Iconic Korean Dish

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Deulkkaedoenjangyukgaejang (Perilla Seed and Doenjang Beef Stew) is a hearty and flavorful Korean stew, a unique twist on the classic yukgaejang. This guide shows how to make Deulkkaedoenjangyukgaejang, offering an authentic recipe based on official MFDS (Ministry of Food and Drug Safety) data. You’ll master traditional steps, understand its nutrition, and gain insights to perfect this comforting dish.

## History of Deulkkaedoenjangyukgaejang

Korean stews, or jjigae, evolved from peasant dishes into culinary staples. While classic yukgaejang uses gochugaru for its vibrant color and spiciness, Deulkkaedoenjangyukgaejang stands out with the earthy depth of doenjang (fermented soybean paste) and the nutty aroma of deulkkaetgaru (perilla seed powder). This combination yields a milder yet profoundly savory flavor, a beloved comfort food, especially where a less fiery stew is preferred. Its ingredients reflect Korea’s agricultural heritage, using readily available vegetables and staples.

## Ingredients (Based on MFDS Data)

This recipe serves one.

**For the Broth (Yuksu):**
* Pork shank (Dwaejigogi satae): 25g, cut into bite-sized pieces
* Korean radish (Mu): 50g, thinly sliced
* Kelp (Dasima): 2g, small piece
* Dried barley shrimp (Bori saeu): 3g
* Rice wine (Cheongju): 1g
* Water (Mul): 300g

**For the Stew:**
* Mung bean sprouts (Sukju): 30g
* Oyster mushrooms (Neutari beoseot): 25g, torn
* Onion (Yangpa): 25g, thinly sliced
* Green onion (Daepa): 10g, chopped
* Cheongyang chili pepper (Cheongyang gochu): 2g, thinly sliced (adjust heat)
* Baby napa cabbage (Eolgari baechu): 25g, cut to 3-4cm pieces

**For the Seasoning Paste (Yangnyeomjang):**
* Doenjang (Fermented soybean paste): 10g
* Perilla seed powder (Deulkkaetgaru): 5g
* Minced garlic (Dajin maneul): 3g
* Chili powder (Gochutgaru): 1g (optional, for mild warmth)

*Substitutes:* Use anchovy broth concentrate if bori saeu is unavailable. Regular napa cabbage can replace baby napa.

## How to Make Deulkkaedoenjangyukgaejang: Step-by-Step

Here’s how to make this authentic Deulkkaedoenjangyukgaejang.

1. **Prepare Broth:** In a pot, combine pork shank, Korean radish, kelp, dried barley shrimp, rice wine, and water. Bring to a boil, then simmer for 15-20 minutes until pork is tender. Remove pork, kelp, and shrimp. Shred pork when cool.

2. **Prepare Vegetables:** While the broth simmers, wash sukju and eolgari baechu. Slice yangpa, neutari beoseot, daepa, and cheongyang gochu.
3. **Make Seasoning Paste:** Mix doenjang, deulkkaetgaru, dajin maneul, and gochutgaru (if using) in a small bowl to form a smooth paste.
4. **Combine & Simmer:** Add shredded pork, prepped vegetables (sukju, neutari beoseot, yangpa, eolgari baechu), and seasoning paste to the broth. Stir to dissolve.

5. **Finish Cooking:** Bring to boil, then simmer 5-7 minutes until vegetables are tender. Add daepa and cheongyang gochu during the last 2 minutes. Taste and adjust seasoning. Serve hot with rice.

## Nutrition (Based on official MFDS data):

Per serving (approx. 400g):

| Nutrient | Amount |
| :——- | :——– |
| Calories | 123.4 kcal |

*Note: Further nutritional data not provided by MFDS.*

## Mom’s Tips for Perfect Deulkkaedoenjangyukgaejang

* **Broth Depth:** Lightly brown the pork shank before adding water and other broth ingredients for extra umami.
* **Vegetable Texture:** Add tougher vegetables like radish early. Softer ones, such as mung bean sprouts and oyster mushrooms, should go in with the stew to prevent overcooking.
* **Spice Control:** The 1g gochutgaru is subtle. Feel free to increase it for more heat or omit it entirely for a non-spicy version.

## FAQ

**Q: Can I use beef instead of pork shank for Deulkkaedoenjangyukgaejang?**
A: Yes, traditional yukgaejang often uses beef brisket or shank. Adjust cooking time for beef to ensure tenderness.

**Q: What is the key difference between Deulkkaedoenjangyukgaejang and regular yukgaejang?**
A: Deulkkaedoenjangyukgaejang uses doenjang and perilla seed powder, giving it a milder, nuttier, and more savory profile compared to the typically spicier, redder regular yukgaejang that relies heavily on gochugaru.

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