Hearty Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
A Rich and Savory Beef Brisket Doenjang Jjigae, Packed with Flavor
This is one of my go-to recipes when I crave the comforting doenjang jjigae often served at Korean BBQ restaurants. It’s a wonderfully spicy and savory stew, elevated by the deep, savory notes of beef brisket.
Main Ingredients- 6 slices beef brisket (chadolbagi)
- 1/4 zucchini
- 2 dried shiitake mushrooms
- 1/4 onion
- 1/4 block firm tofu
- 1/2 green onion
Broth Ingredients- A small handful of dried anchovies (about 7)
Seasoning Ingredients- 1 Tbsp doenjang (Korean soybean paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- Pinch of salt (to taste)
- A small handful of dried anchovies (about 7)
Seasoning Ingredients- 1 Tbsp doenjang (Korean soybean paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, let’s make the broth, which is key to the stew’s deep flavor. Toast the dried anchovies in a dry pan over low heat until they release a nutty aroma. Then, add about 500ml of water and bring it to a boil to create the anchovy broth.
Step 2
While the broth is simmering, prepare the vegetables. Finely chop half of the green onion. Dice the zucchini, tofu, and onion into bite-sized cubes, approximately 1cm square. Rehydrate the dried shiitake mushrooms in lukewarm water, remove the stems, and slice them thinly.
Step 3
Thinly slice the remaining half of the green onion into julienne strips to make green onion strands (pajeori). These will be used as a topping later.
Step 4
Once the broth is boiling vigorously and has steeped, carefully strain out the anchovies using a sieve. Removing the anchovies prevents any bitterness and ensures a clean-tasting broth.
Step 5
Add the 1/2 Tbsp of minced garlic to the clean broth. Then, dissolve the doenjang through a sieve into the broth. This method ensures the soybean paste dissolves smoothly without clumps, resulting in a much more refined stew.
Step 6
Once the doenjang is well dissolved, add all the prepped ingredients—zucchini, onion, tofu, and rehydrated shiitake mushrooms—to the broth. Bring it to a simmer over medium heat. As the vegetables cook, they will further enrich the stew’s flavor.
Step 7
After adding all the ingredients and once the stew starts simmering, stir in 1 Tbsp of gochugaru for a pleasant spicy kick. Finally, season with a pinch of salt to your preference. Taste and adjust seasoning as needed. If it’s too bland, add a little more salt.
Step 8
In a separate pan, place the beef brisket slices and lightly sear them over medium heat without adding any oil. The brisket will render its own flavorful fat.
Step 9
Using the rendered fat left in the pan from cooking the brisket, briefly stir-fry the julienned green onion strands until they are slightly softened but still retain some crispness. Keeping a slight crunch in the green onion is key.
Step 10
Ladle the savory doenjang jjigae into a bowl. Top generously with the seared beef brisket and the lightly stir-fried green onion strands. Now you can enjoy a delicious, restaurant-style beef brisket doenjang jjigae right in your own home!
