Rich and Flavorful! Ultimate Brisket Doenjang Jjigae Recipe
Rich and Flavorful! Ultimate Brisket Doenjang Jjigae Recipe
Savor the Korean BBQ Restaurant Experience at Home! How to Make Delicious Brisket Doenjang Jjigae (Beef Brisket Soybean Paste Stew)
Does your meal feel incomplete without a soup or stew? If you’re always pondering what kind of stew to make, we highly recommend ‘Brisket Doenjang Jjigae’, simmered to perfection with that rich flavor from leftover beef brisket! Recreate the authentic taste of your favorite Korean BBQ joint’s doenjang jjigae right in your own kitchen. (Tbsp: Tablespoon based on a standard rice spoon)
Main Ingredients- Beef Brisket 106g (for 2 servings)
- Korean Zucchini (Hobak) 85g (approx. 1/4)
- Tofu 150g (approx. 1/2 block)
- Green Onion 18g (approx. 1/4 stalk)
- Onion 93g (approx. 1/4)
- Red/Green Chili Pepper 1 (adjust to your spice preference)
- Shiitake Mushroom 1 (fresh or dried)
- Minced Garlic 1 Tbsp
- Sesame Oil 0.5 Tbsp
- Anchovy-Kelp Broth 550ml
- Red Pepper Flakes 0.5 Tbsp (for color and a touch of heat)
- Doenjang (Soybean Paste) 2.5-3 Tbsp (adjust based on type and saltiness of your doenjang)
Making Anchovy-Kelp Broth- Anchovy-Kelp Broth Pack 1 (or a handful of dried anchovies, 2-3 pieces of dried kelp)
- Water 800ml
- Anchovy-Kelp Broth Pack 1 (or a handful of dried anchovies, 2-3 pieces of dried kelp)
- Water 800ml
Cooking Instructions
Step 1
First, let’s make the broth, the foundation of a delicious doenjang jjigae. In a pot, combine 800ml of cold water and 1 anchovy-kelp broth pack. Bring to a boil over high heat. Once it starts to vigorously boil, reduce the heat to medium-low and simmer for about 8 minutes to extract the savory broth. Then, remove and discard the broth pack.
Step 2
Prepare the star ingredient: beef brisket. For about 2 servings, 106g of brisket is perfect. Gently pat it dry with paper towels to remove any excess liquid for a cleaner sauté.
Step 3
Let’s prepare the vegetables for the stew. Slice the Korean zucchini into thin half-moons, about 3mm thick. For the shiitake mushrooms, separate the stems from the caps and slice the caps thinly, also about 3mm thick, for a pleasant texture. Cut the tofu into cubes, approximately 5-6mm thick – not too thin, so they hold their shape.
Step 4
Chop the onion into bite-sized pieces. Slice the green onion and chili peppers diagonally. If you enjoy a spicier kick, feel free to add more green chili peppers. Have 1 Tbsp of minced garlic ready.
Step 5
Now, let’s start sautéing! In the pot, add the prepared beef brisket, 1 Tbsp of minced garlic, and 0.5 Tbsp of sesame oil. Cook over medium-low heat, stirring occasionally, until the brisket changes to a nice brown color. Be careful not to burn it by using heat that’s too high.
Step 6
Once the brisket is well-sautéed, add 2.5 Tbsp of doenjang. It’s best to start with a little less and add more later if needed, rather than overpowering the stew initially.
Step 7
After adding the doenjang, stir in 0.5 Tbsp of red pepper flakes. This adds a lovely color and a subtle warmth. Feel free to add a bit more if you like it spicier.
Step 8
Stir everything well with a spatula to ensure the doenjang and red pepper flakes evenly coat the brisket. Sautéing the paste and spices with the meat at this stage deepens the savory flavor considerably.
Step 9
Pour in the 550ml of prepared anchovy-kelp broth and stir to combine with the sautéed ingredients. Bring the stew to a boil over high heat.
Step 10
Once the jjigae comes to a rolling boil, add the sliced zucchini, shiitake mushrooms, and onion. Stir gently, then reduce the heat to medium.
Step 11
As the jjigae boils, skim off any foam that rises to the surface with a spoon. This helps to create a clearer, cleaner broth. Continue to simmer over medium heat for about 3-4 minutes, or until the vegetables are tender.
Step 12
Taste the jjigae. If it’s not salty enough, dissolve a little more doenjang in a small amount of water and add it to the pot. Stir well and let it simmer for another moment to meld the flavors.
Step 13
Finally, add the tofu, diagonally sliced red and green chili peppers, and green onions. Stir gently to incorporate, being careful not to break the tofu.
Step 14
Simmer for just another moment until the tofu is heated through. Your restaurant-style Brisket Doenjang Jjigae is ready! Enjoy this comforting bowl of deliciousness with a side of hot rice.
