Beef Brisket and Tripe Doenjang Guk (Soybean Paste Stew): A Rich and Savory Stew with Deep Flavors
Beef Brisket and Tripe Doenjang Guk (Soybean Paste Stew): A Rich and Savory Stew with Deep Flavors
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Introducing our ‘Beef Brisket and Tripe Doenjang Guk’, a hearty soybean paste stew made with tender beef brisket, savory tripe, and soft aged cabbage, specially prepared for the holidays. Perfect for elders who prefer milder flavors, this stew features a deep, rich beef brisket broth, tender brisket slices, and chewy tripe, all simmered together for a comforting and robust taste. While it could be called ‘Beef and Tripe Tang’ (soup), we’ve named it ‘Guk’ (stew) because of its thick soybean paste base. The addition of doenjang enhances the beef broth, creating a wonderfully savory and deep-flavored soup. With generous amounts of beef brisket and tripe, this stew is as satisfying to eat for its hearty ingredients as it is for its delicious broth.
Ingredients- 250g Beef brisket, thinly sliced
- 300g Cooked beef tripe, sliced
- 170g Wilted napa cabbage (uchar-geji), chopped
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced garlic
- 1 Tbsp Soju (Korean rice wine, for odor removal)
- 20g Beef brisket broth pack (or preferred beef broth concentrate)
- 2 Anchovy and kelp broth cubes (or a bouillon cube like Dasida)
Cooking Instructions
Step 1
First, gently separate the thinly sliced beef brisket and cut it into bite-sized, long strips. The thin slices will melt beautifully into the stew, adding depth to the broth.
Step 2
Slice the cooked beef tripe into manageable pieces, about 2-3 cm in length, ensuring it retains a pleasant chewy texture.
Step 3
In a large bowl, combine the doenjang (soybean paste), minced garlic, and 1 tablespoon of soju. The soju helps to eliminate any potential gaminess from the meat.
Step 4
Tear or chop the blanched napa cabbage (uchar-geji) into pieces similar in length to the sliced meats. This ensures everything is easy to eat together.
Step 5
Add the sliced beef brisket, tripe, and chopped napa cabbage to the bowl with the seasoned paste. Gently mix and massage everything together. Marinating the ingredients beforehand allows the flavors to penetrate deeply, preventing the seasoning from sitting on top of the ingredients and ensuring a well-integrated taste in the final stew.
Step 6
Transfer the marinated ingredients into a pot. Add one beef brisket broth pack, which is a concentrated form and will impart a rich beefy flavor without needing a large quantity.
Step 7
For an extra layer of clean, refreshing flavor, add two anchovy and kelp broth cubes. These will complement the rich beef broth, adding a pleasant umami complexity.
Step 8
Pour enough water to cover all the ingredients and bring the pot to a rolling boil over high heat. Skim off any foam or scum that rises to the surface during boiling. This step is crucial for achieving a clear and clean-tasting broth.
Step 9
Once the stew has simmered and the flavors have melded, taste it. If it needs more saltiness, you can add a little more doenjang. After the initial boil, reduce the heat to medium-low and let the stew simmer gently. This allows the flavors to deepen and the broth to become rich and concentrated. A slow simmer is key to achieving the perfect savory and comforting taste.
Step 10
Your Beef Brisket and Tripe Doenjang Guk is now ready! The rich, meaty aroma combined with the savory depth of the doenjang creates a wonderfully harmonious flavor profile that is both deeply satisfying and comforting. This hearty stew is a perfect and delicious meal.
