Rich and Savory Beef Brisket Doenjang Jjigae: A Perfect Rice Companion!
Rich and Savory Beef Brisket Doenjang Jjigae: A Perfect Rice Companion!
Beef Brisket Doenjang Jjigae Recipe: Bursting with Flavor! Guaranteed to Finish a Bowl of Rice in No Time!
This is a premium Doenjang Jjigae (Korean soybean paste stew) made with tender beef brisket that delivers a rich, savory, and deep flavor profile. It’s so satisfying that you won’t need any other side dishes. Mix it into your rice for a truly fantastic taste experience! Enjoy a delightful homemade meal easily at home.
Main Ingredients- 2 cups beef brisket
- 1/4 zucchini or Korean squash
- 1/2 onion
- 1 shiitake mushroom
- 1/2 block firm tofu
- A little red chili pepper (optional)
- 1 green chili pepper
- A little green onion
Seasoning and Broth- 550ml water
- 2 Tbsp homemade doenjang (soybean paste)
- 0.5 Tbsp store-bought doenjang (or adjust to taste)
- 0.5 Tbsp gochugaru (Korean red chili flakes)
- 550ml water
- 2 Tbsp homemade doenjang (soybean paste)
- 0.5 Tbsp store-bought doenjang (or adjust to taste)
- 0.5 Tbsp gochugaru (Korean red chili flakes)
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the stew. Red chili peppers add color, but you can omit them if you don’t have any. I used frozen shiitake mushrooms, but you can substitute them with fresh ones or other mushrooms you prefer. Adding various mushrooms will enhance the flavor.
Step 2
Cut the firm tofu into small, bite-sized cubes. If they are too large, they might take longer to cook, so cutting them into manageable pieces is recommended.
Step 3
Slice the zucchini. You can cut it into half-moons or cubes, depending on your preference. Avoid slicing them too thinly, as they might break apart in the stew.
Step 4
Slice the onion similarly to the zucchini. Onions add a natural sweetness and refreshing flavor to the broth.
Step 5
Chop the green onion finely. Adding it at the end of cooking will impart a wonderful aroma.
Step 6
Remove the seeds from the red and green chili peppers and slice them thinly into strips. Green chili peppers add spiciness, so adjust the quantity according to your preference.
Step 7
Heat a pan over medium heat and stir-fry the beef brisket. The brisket will release its own fat, so there’s no need to add extra oil. Cook until the brisket is mostly cooked and has started releasing its fat.
Step 8
When the beef brisket is almost done, add the sliced onion and zucchini to the pan and stir-fry them together. Cook just until the vegetables become slightly translucent; be careful not to overcook them. Stir-frying them together at this stage helps to bring out their savory flavors.
Step 9
Pour 550ml of water into a pot. Dissolve 2 Tbsp of homemade doenjang and 0.5 Tbsp of store-bought doenjang in the water and bring it to a boil. Since the saltiness and flavor of doenjang vary by brand and type, it’s best to add the recommended amount first, taste, and then adjust with more doenjang if needed. Ensure the doenjang is well dissolved without clumps.
Step 10
Once the doenjang broth begins to boil, add the stir-fried beef brisket and vegetables from the pan into the pot. Also, add 0.5 Tbsp of gochugaru for a spicy kick and vibrant color.
Step 11
Let the stew boil for a moment. When the zucchini and onions are nearly cooked, add the cubed tofu and mushrooms, and the chopped green onion. Simmer for about 1 more minute. Tofu can break apart if cooked for too long, so add it towards the end to cook lightly.
Step 12
Finally, add the sliced red and green chili peppers and simmer for another short boil to finish. Your delicious Beef Brisket Doenjang Jjigae is ready! Enjoy it hot with rice!
