Rich & Flavorful ‘Doenjang-Sulbap’ (Korean Soybean Paste Stew with Rice)
Rich & Flavorful ‘Doenjang-Sulbap’ (Korean Soybean Paste Stew with Rice)
The Quintessential Korean BBQ Side Dish: Doenjang-Sulbap at Home
You can’t go to a Korean BBQ restaurant and leave without trying this comforting Doenjang-Sulbap! This delightful stew is perfect for sharing with a drink. We start by stir-frying savory brisket, then add rice and simmer until it’s bubbling and wonderfully flavorful. The longer it simmers, the deeper and richer the taste becomes. Enjoy this incredibly satisfying dish right in your own home!
Main Ingredients- 150g Beef Brisket (thinly sliced)
- 1/4 Onion
- 1/4 Zucchini
- 1/2 block Firm Tofu
- 1/2 stalk Green Onion
- 1 Korean Green Chili Pepper
- 1 bowl Cooked Rice
- 400ml Water
Seasoning Ingredients- 1.5 Tbsp Doenjang (Korean Soybean Paste)
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 0.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Minced Garlic
- 1.5 Tbsp Doenjang (Korean Soybean Paste)
- 0.5 Tbsp Gochujang (Korean Chili Paste)
- 0.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, dice the onion into 1cm cubes. Cutting them too large might prolong the cooking time.
Step 2
Next, chop the zucchini into bite-sized pieces, about 1cm thick, either halved rounds or cubes.
Step 3
Wash the green onion thoroughly, then cut it in half lengthwise and slice it into 3-4cm segments. Slicing them finely will help infuse more flavor into the broth.
Step 4
Cut the tofu into cubes of about 1 to 1.5 cm. If they are too small, they might break apart while simmering, so aim for a moderate size.
Step 5
Thinly slice the Korean green chili pepper into small pieces. This will add a pleasant spiciness to the stew. Feel free to add more if you enjoy a spicier dish!
Step 6
Now, let’s start cooking! Add the thinly sliced beef brisket to a pot over medium heat and stir-fry until it’s lightly browned and has rendered some of its fat. The savory flavor of the brisket is key to this dish.
Step 7
Once the brisket is partially cooked, add the doenjang and gochujang. Stir-fry them together with the meat. This step helps to develop the rich, savory flavors of the pastes.
Step 8
Next, incorporate the cooking wine (like Mirin) and minced garlic. Stir-fry for another minute. The cooking wine helps to eliminate any gamey odors, while the garlic adds a wonderful aroma.
Step 9
Add the bowl of cooked rice to the pot. Stir well to coat the rice grains with the flavorful mixture of brisket and seasonings. Lightly toasting the rice can enhance its nuttiness.
Step 10
Stir in the fish sauce for an extra umami boost, then pour in the 400ml of water. Bring the mixture to a rolling boil over high heat.
Step 11
Once boiling, add the prepared onion, zucchini, and tofu. Reduce the heat to medium-low and simmer until the vegetables are tender, about 10 minutes. The vegetables will release their natural sweetness, making the broth even more delicious.
Step 12
Finally, add the sliced green onion and Korean green chili pepper. Simmer for another minute or two, and your flavorful Doenjang-Sulbap is ready! Serve immediately for the best taste.
