Rich and Savory Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
Rich and Savory Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
How to Make Doenjang Jjigae / Beef Brisket Doenjang Stew / Doenjang Jjigae Recipe
A delicious Doenjang Jjigae with tender beef brisket.
Main Ingredients- 100g beef brisket: Adds a rich, savory flavor that elevates the stew. It becomes incredibly tender and flavorful when simmered.
- 150g firm tofu: Cut into bite-sized cubes (about 1.5 cm). Tofu adds a soft texture that complements the broth beautifully.
- 1/2 medium onion: Finely chopped or diced. Onions provide a natural sweetness and depth to the stew’s base flavor.
- 1 Korean green chili pepper (Cheongyang pepper): Finely chopped. For a pleasant kick of spice. Adjust to your preference.
- 1 red chili pepper: Thinly sliced. Adds a touch of color and mild sweetness. Remove seeds if you prefer less heat.
- 1/3 small zucchini: Diced or thinly sliced. Zucchini adds a subtle sweetness and a soft, pleasing texture.
- 1 bunch enoki mushrooms: Trim the base and separate. These mushrooms add a delightful chewy texture and earthy flavor.
- 2 green onions (about 10 cm long each): Diagonally sliced. They lend a fresh, aromatic quality to the finished stew.
- 300g Korean radish (Daikon): Thinly sliced into bite-sized pieces (about 0.5 cm thick). Radish is key for the stew’s refreshing and deep savory notes.
Broth and Seasonings- 600ml water: The base for our flavorful broth.
- 1 anchovy and kelp broth pack (Dashi pack): For a quick and deeply savory broth. If unavailable, use water and simmer dried anchovies and kelp.
- 2 Tbsp Doenjang (Korean soybean paste), generously packed: The heart of the stew’s flavor. Use a good quality Korean soybean paste for the best results.
- 2 Tbsp Gochugaru (Korean chili flakes): Adds color and a mild, pleasant heat.
- 2 Tbsp Fish sauce or Tuna extract: Enhances umami and depth. Soy sauce can be used as a substitute, but fish sauce or tuna extract provides a more complex flavor.
- 1-2 Tbsp Soy sauce (for soup, Guk-ganjang): To adjust the saltiness and add further umami. Adjust to your taste and the saltiness of your doenjang.
- 0.5 Tbsp minced garlic: Essential for aroma and flavor. Freshly minced garlic is best.
- 600ml water: The base for our flavorful broth.
- 1 anchovy and kelp broth pack (Dashi pack): For a quick and deeply savory broth. If unavailable, use water and simmer dried anchovies and kelp.
- 2 Tbsp Doenjang (Korean soybean paste), generously packed: The heart of the stew’s flavor. Use a good quality Korean soybean paste for the best results.
- 2 Tbsp Gochugaru (Korean chili flakes): Adds color and a mild, pleasant heat.
- 2 Tbsp Fish sauce or Tuna extract: Enhances umami and depth. Soy sauce can be used as a substitute, but fish sauce or tuna extract provides a more complex flavor.
- 1-2 Tbsp Soy sauce (for soup, Guk-ganjang): To adjust the saltiness and add further umami. Adjust to your taste and the saltiness of your doenjang.
- 0.5 Tbsp minced garlic: Essential for aroma and flavor. Freshly minced garlic is best.
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Finely chop the green and red chili peppers. Slice the green onions diagonally into bite-sized pieces. Dice the onion and zucchini into small, uniform cubes (about 0.7 cm) for even cooking. Trim the tough base off the enoki mushrooms, rinse them lightly under cold water, and gently pat them dry. Then, cut them in half.
Step 2
Thinly slice the Korean radish into pieces about 0.5 cm thick. Aim for pieces that aren’t too thin so they hold their shape in the stew and contribute a refreshing crunch.
Step 3
Cut the firm tofu into bite-sized cubes, approximately 1.5 cm. This size ensures the tofu doesn’t break apart too easily during cooking and is pleasant to eat.
Step 4
For the beef brisket, it’s best to cut it into smaller, manageable pieces (about 3-4 cm) with scissors. This prevents the meat from clumping together and allows it to cook more evenly, releasing its delicious fat into the broth.
Step 5
Now, let’s make the flavorful broth. In a medium pot or Korean earthenware pot (ttukbaegi), add 600ml of water and the anchovy and kelp broth pack. Bring it to a boil over high heat. Once boiling, reduce the heat to low and let the broth pack steep for 10 minutes. This allows the flavors to fully infuse. After 10 minutes, remove and discard the broth pack.
Step 6
With the broth base ready in the pot, turn the heat to medium. Add the 2 generous tablespoons of doenjang. Stir well to dissolve the paste, ensuring there are no lumps. Let the doenjang come to a rolling boil. Boiling the doenjang first helps to deepen its nutty and savory flavor.
Step 7
Once the doenjang is boiling, add the sliced Korean radish. The radish is the densest ingredient, so adding it first ensures it cooks through properly, lending its refreshing essence to the stew.
Step 8
Immediately after adding the radish, stir in the 2 tablespoons of gochugaru and 0.5 tablespoon of minced garlic. Let this mixture boil vigorously. These additions will give the stew its characteristic color and a pleasant, spicy depth.
Step 9
When the stew returns to a rolling boil, add the prepared beef brisket, enoki mushrooms, zucchini, and onion. Continue to simmer over medium heat until the beef brisket is fully cooked and tender. The rendered fat from the brisket will enrich the broth wonderfully.
Step 10
Once the brisket is cooked, season the stew by adding 2 tablespoons of fish sauce (or tuna extract) and 1-2 tablespoons of soy sauce. Taste and adjust the seasoning as needed. The soy sauce helps to balance the saltiness of the doenjang and adds another layer of umami.
Step 11
Finally, add the cubed tofu, chopped chili peppers, and sliced green onions. Simmer for just another 2-3 minutes. Avoid overcooking at this stage, as it can make the tofu mushy and diminish the fresh flavor of the peppers and onions. Your delicious Beef Brisket Doenjang Jjigae is now ready to be enjoyed! Serve hot with rice.
