Rich and Savory Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
Rich and Savory Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
Baek Jong-won’s Style! A Deep and Flavorful Doenjang Jjigae Recipe Enhanced with Delicious Beef Brisket. Perfect as a Hearty Korean Soup Dish for the Whole Family. Korean Cuisine, K-Food, Popular Recipe.
Tired of ordinary Doenjang Jjigae? Elevate your meal with this special recipe, enriched with the savory and robust flavor of beef brisket! It’s a stew that promises an unforgettable depth of taste, making every spoonful a delight and every bowl of rice disappear quickly. A true crowd-pleaser!
Main Ingredients- 1L water
- 100g beef brisket (thinly sliced)
- 1/2 block firm tofu
Cooking Instructions
Step 1
First, prepare the vegetables that will add depth to your Doenjang Jjigae. Slice the green onion into 1cm thick pieces on an angle. This helps its fragrance infuse well into the broth.
Step 2
Thinly slice the red chili on an angle into 0.5cm thick pieces. This will add a beautiful visual appeal and a touch of spiciness.
Step 3
Finely chop the Korean green chilies into about 0.3cm thick pieces. If you enjoy a spicier kick, feel free to adjust the quantity or remove the seeds.
Step 4
Wash the zucchini thoroughly, cut it in half lengthwise, then into thirds, and slice into 1cm thick pieces. Avoid slicing them too thinly, as they might break apart during cooking. A moderate thickness is best.
Step 5
Peel the potato, cut it in half, then into thirds, and slice thinly into about 0.3cm thick pieces. Potatoes take a little time to cook, so slicing them beforehand is recommended.
Step 6
Dice the onion into 2cm cubes. As they cook, they’ll release natural sweetness, enriching the overall flavor of the stew.
Step 7
Lightly rinse the oyster mushrooms under running water, then gently tear them apart strand by strand with your hands. This allows their subtle mushroom flavor to meld beautifully with the broth.
Step 8
Cut the tofu into bite-sized cubes, about 1.5-2cm. Handle them gently to prevent them from breaking apart when added to the boiling stew.
Step 9
Now, let’s start cooking! Heat a pot over high heat, add the beef brisket, and stir-fry until it’s golden brown and has released its delicious fat. This step is crucial for developing the rich flavor of your Doenjang Jjigae.
Step 10
Without removing the brisket fat from the pot, pour in 1L of water. Dissolve the 5 Tbsp Doenjang and 1 Tbsp Gochujang into the water. Once the broth comes to a boil, add 1 Tbsp minced garlic, 1/2 Tbsp Gochugaru, the diced onion, and potato. Bring it back to a rolling boil over high heat. Skim off any foam that rises to the surface for a clearer broth.
Step 11
Once the broth boils vigorously again, add the prepared oyster mushrooms and zucchini. Simmer for about 5 minutes. The vegetables will cook and add a pleasant sweetness to the stew.
Step 12
Finally, add the cubed tofu, sliced green onion, Korean green chilies, and red chili. Let it simmer for a short while longer until everything is heated through. Your delicious Beef Brisket Doenjang Jjigae is ready! It’s the ultimate rice companion, boasting a deep and savory flavor that will be loved by all. Enjoy your meal!
