Rich and Savory Brisket Doenjang Jjigae: A Perfect Rice Companion!
Rich and Savory Brisket Doenjang Jjigae: A Perfect Rice Companion!
The Ultimate Comfort Food: Brisket Doenjang Jjigae
When you crave a simple yet nutritious meal, this is the dish I often make! It’s packed with flavor and perfect for any occasion.
Main Ingredients- 100g beef brisket, thinly sliced (for a rich, savory flavor)
- 1/2 block firm tofu, cut into cubes
- 1/2 zucchini, sliced into half-moons or cubes
- 1 potato, peeled and cut into cubes (adjust size as preferred)
- 1/2 stalk scallion, diagonally sliced (for garnish)
- 1/2 onion, thinly sliced or cubed
- 1 king oyster mushroom, sliced into bite-sized pieces
Seasoning & Broth- 2 Tbsp doenjang (Korean soybean paste – homemade or store-bought)
- 1 Tbsp gochugaru (Korean chili flakes – optional, for extra spice)
- 4 cups water or anchovy-kelp broth (approx. 800ml)
- 2 Tbsp doenjang (Korean soybean paste – homemade or store-bought)
- 1 Tbsp gochugaru (Korean chili flakes – optional, for extra spice)
- 4 cups water or anchovy-kelp broth (approx. 800ml)
Cooking Instructions
Step 1
In a pot, lightly sauté the thinly sliced beef brisket over medium heat until its pink color disappears. This step draws out its savory essence. (Optional: You can add about 1 Tbsp of doenjang and sauté together for an even deeper flavor.)
Step 2
Add the remaining 1 Tbsp of doenjang and gochugaru to the pot with the sautéed brisket and stir-fry briefly. Then, add the prepared vegetables (potato, onion, zucchini, king oyster mushroom) and stir-fry for another minute.
Step 3
Pour in 4 cups of water or anchovy-kelp broth, cover the pot, and simmer over medium heat for about 10-15 minutes, or until the potatoes are tender. Skim off any foam that rises to the surface for a cleaner-tasting broth.
