Rich and Flavorful! Beef Brisket and Spinach Doenjang Guk Recipe
Perfect for a Home-Cooked Meal! Hearty Beef Brisket and Spinach Doenjang Guk
Experience the delicious harmony of tender beef brisket and fresh spinach! This beef brisket and spinach doenjang guk offers a savory yet slightly spicy broth that is truly satisfying. It’s a hearty meal that will surely make you want more rice.
Main Ingredients
- 100g beef brisket (use while frozen)
- 1 bunch fresh spinach (washed thoroughly)
- 1/2 onion (thinly sliced)
- 1/2 green onion (sliced diagonally)
- 2 Korean green chilies (sliced diagonally)
Seasonings and Broth Ingredients
- 2 Tbsp savory doenjang (Korean soybean paste)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 tsp minced garlic
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp tuna extract (for deep flavor)
- 1 tsp Dashida (beef or vegetable stock powder, adjust to taste)
- 2 Tbsp savory doenjang (Korean soybean paste)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 tsp minced garlic
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp tuna extract (for deep flavor)
- 1 tsp Dashida (beef or vegetable stock powder, adjust to taste)
Cooking Instructions
Step 1
First, place the frozen beef brisket directly into a pot without thawing. Cook over medium heat, flipping it to get both sides nicely browned. This step enhances the brisket’s rich flavor.
Step 2
If using frozen spinach, take it out of the freezer beforehand to allow it to thaw naturally. If you are using fresh spinach, ensure it is washed thoroughly.
Step 3
Once the beef brisket is browned, set it aside on a separate plate. The pot will now have the delicious rendered fat from the brisket, which will add flavor to the soup.
Step 4
Now, add about 4-5 cups of water to the pot. Dissolve the 2 tablespoons of doenjang completely in the water, ensuring there are no lumps, and bring it to a boil over high heat.
Step 5
Prepare the vegetables for the soup. Slice the green onion diagonally, and thinly slice the Korean green chilies and onion. The green chilies will add a pleasant spiciness to the soup.
Step 6
Once the doenjang broth begins to boil, add 1 tablespoon of tuna extract and 2 tablespoons of soy sauce for soup to enhance the flavor. This step establishes the fundamental taste and umami of the soup.
Step 7
When the broth is at a rolling boil, add the prepared spinach. Also, add the sliced onion and diagonally sliced green chilies. The fresh taste from the vegetables will blend beautifully with the broth.
Step 8
Add 1 teaspoon of minced garlic. Reduce the heat to medium, cover the pot, and let it simmer until the spinach and vegetables are tender, approximately 5-7 minutes. This allows the flavors to meld.
Step 9
For a spicier kick, add 1 tablespoon of red pepper flakes (gochugaru). This ingredient is essential for those who enjoy a bit of heat.
Step 10
Finally, add 1 teaspoon of Dashida to adjust the seasoning to your preference. Dashida adds a deep umami flavor to the soup, so feel free to adjust the amount according to your taste.
Step 11
Lastly, add the diagonally sliced green onion and let it simmer for another brief moment. Your delicious beef brisket and spinach doenjang guk, with its rich ingredients and satisfying flavor, is now complete! Enjoy it with a warm bowl of rice.
