업계 1등 된장찌개의 비밀

What it is

A doenjang hot pot that pressure-cooks beef membrane for 15 minutes, then uses both the softened membrane and its broth with doenjang, garlic, onion, zucchini, tofu, and optional chili powder. It turns a commonly discarded beef-trimming by-product into a richer, more gelatinous stew.

Does it work?

It works if you enjoy deeply savory, collagen-rich broth and springy-soft beef texture. Commenters who had tried it repeatedly endorsed the result: “After that, I couldn’t eat ordinary doenjang jjigae anymore. The membrane makes the broth really rich and delicious, and the meat is bouncy.” The tradeoff is effort: one commenter questioned bringing out a pressure cooker just for doenjang jjigae.

Watch-outs

Do not confuse the thin white membrane with thick beef fat, which the video says to discard. Use membrane obtained fresh while trimming beef or ask a butcher for mak-seuji; never retrieve discarded scraps, especially in hot weather. A pressure cooker is needed to tenderize it quickly.

Better pick

Ask a butcher for a small amount of mak-seuji; a commenter identifying as a butcher says many shops will provide it free.