Spicy and Rich Beef Brisket Doenjang Jjigae (Using a Pre-made Pack)
Spicy and Rich Beef Brisket Doenjang Jjigae (Using a Pre-made Pack)
Super Easy Doenjang Jjigae with Beef Brisket (Pre-made Pack) for Beginners!
This is a simple doenjang jjigae recipe perfect for sons living alone, made easy by using a store-bought beef brisket doenjang jjigae pack. Even cooking beginners can follow along effortlessly and enjoy a delicious, hearty stew.
Main Ingredients- 2 packs of store-bought beef brisket doenjang jjigae mix
- A small piece of Korean radish (mu)
- 1 small pack of enoki mushrooms
- 1 block of firm tofu (for stew)
- 2-3 Korean green chili peppers (cheongyang gochu)
Broth & Seasoning- 1 teaspoon minced garlic
- 3-4 cups water (or anchovy/kelp broth)
- 1 teaspoon minced garlic
- 3-4 cups water (or anchovy/kelp broth)
Cooking Instructions
Step 1
I found a new beef brisket doenjang jjigae pack at the market and decided to try it. You can also use any existing brand you prefer. This pack is incredibly convenient as it provides the foundational flavors for the stew.
Step 2
Trim the root end of the enoki mushrooms and separate them into bite-sized portions. This helps them maintain their shape in the stew and look more appealing.
Step 3
Dice the firm tofu into approximately 1.5 cm cubes. Cutting them too small can cause them to break apart while cooking, so aim for a manageable size.
Step 4
Korean radish (mu) adds a refreshing sweetness to the stew. Slice it thinly and into small, rectangular pieces (nabak-style). Thin slices cook faster and absorb the broth’s flavor beautifully.
Step 5
Finely chop the Korean green chili peppers (cheongyang gochu) for a spicy kick. If you enjoy extra heat, feel free to add up to three peppers.
Step 6
Empty the contents of the beef brisket doenjang jjigae pack into a pot. Pour in the water or broth, add the sliced radish and tofu, and bring to a rolling boil over high heat. Although the pack contains seasonings, I added an extra teaspoon of minced garlic for enhanced flavor. (Tip: Adjust the saltiness by controlling the amount of water. If it’s too bland, add more water; if it’s too salty, dilute it with more water.)
Step 7
Once the tofu floats to the surface, indicating it’s cooked, add the prepared enoki mushrooms and chopped green chilies. Let it simmer for another 3-4 minutes. Be careful not to overcook the mushrooms, as they can become mushy.
Step 8
As expected from a beef brisket stew, a layer of reddish oil appears on the surface. If you find it excessive, you can skim some of it off with a spoon. This particular stew has a natural spicy undertone, different from regular doenjang jjigae. I added extra chili peppers for my preference, but the inherent spiciness is also quite appealing. My son, who lives alone, tried this recipe and loved it! For an even richer and more delicious meal, consider adding ingredients like zucchini or other types of mushrooms.
