Beef Brisket Soybean Paste Stew (Chadolbagi Doenjang Jjigae)
Beef Brisket Soybean Paste Stew (Chadolbagi Doenjang Jjigae)
Baek Jong-won’s Style Chadolbagi Doenjang Jjigae with Added Kabocha Squash
I’m confident in making the most delicious doenjang jjigae, and my family always praises it! I’m sharing my secret recipe, perfected over years of experience as a homemaker, by adding kabocha squash to Baek Jong-won’s famous beef brisket doenjang jjigae. This recipe yields a beef brisket doenjang jjigae that’s even better than those served in high-end Korean BBQ restaurants. The subtle sweetness from the kabocha squash, combined with the savory depth of doenjang and ssamjang, creates a wonderfully spicy and sweet flavor profile without needing gochujang or gochugaru. The chewy and rich taste of the beef brisket is simply outstanding.
Ingredients- 150g beef brisket (chadolbagi)
- 1 handful of mushrooms (e.g., shiitake or oyster mushrooms)
- 100g Korean radish (mu)
- 1 stalk of green onion
- 1.5 Tbsp homemade soybean paste (doenjang) + 1.5 Tbsp ssamjang (total 3 Tbsp, 1:1 ratio)
- 700ml anchovy and kelp broth (yuksu)
- 1 chili pepper (e.g., Cheongyang pepper for spice)
- 100g kabocha squash (about 1/4 of a small squash)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru) (optional, for extra spiciness)
- 1 tsp sugar (if the kabocha squash isn’t sweet enough)
Cooking Instructions
Step 1
To build a deep and rich flavor, start by stir-frying the beef brisket and minced garlic in a pot over medium heat. The fat from the beef brisket is enough to cook them, so you don’t need to add extra cooking oil.
Step 2
Once the beef brisket is partially cooked, add the thinly sliced Korean radish (mu) and continue to stir-fry together. Sautéing the radish until it becomes slightly translucent will help it release its flavor into the broth, making the stew richer.
Step 3
Once the ingredients are well stir-fried, pour in the 700ml of anchovy and kelp broth and bring it to a boil over high heat. Boiling it vigorously at the start helps to extract the flavors from the ingredients into the broth.
Step 4
As soon as the broth starts boiling vigorously, stir in the mixture of doenjang and ssamjang, combined in a 1:1 ratio. Using both homemade doenjang and ssamjang creates a wonderfully smooth and complex flavor, balancing the savory depth of doenjang with the umami of ssamjang. While Baek Jong-won’s recipe includes red pepper flakes and gochujang for a spicy kick, this version uses Cheongyang peppers, kabocha squash, and ssamjang to achieve a spicy yet naturally sweet taste. Ensure the soybean paste is well dissolved to avoid any clumps and bitterness.
Step 5
After adding the soybean paste, once the stew comes back to a rolling boil, add the sliced mushrooms and simmer. The mushrooms will add more flavor and a delightful chewy texture to the broth.
Step 6
Finally, add the cubed kabocha squash, chopped green onion, and diagonally sliced chili pepper, and let it simmer for a bit longer. As the kabocha squash cooks, it will soften and release its gentle sweetness into the stew. If you prefer a spicier stew, feel free to add 1 Tbsp of red pepper flakes at this stage. The combination of the clean spice from the Cheongyang peppers, the sweetness of the kabocha squash, and the chewiness of the mushrooms creates a perfect harmony, resulting in a truly exceptional beef brisket doenjang jjigae.
