Rich & Savory Brisket Soft Tofu Stew (Chadolbagi Sundubu Jjigae)
Rich & Savory Brisket Soft Tofu Stew (Chadolbagi Sundubu Jjigae)
Brisket Soft Tofu Stew
This Chadolbagi Sundubu Jjigae is pure comfort in a bowl! The perfect blend of tender soft tofu and savory beef brisket creates a deeply satisfying and flavorful stew. It’s an ideal dish to warm you up and elevate your meal. Enjoy this delightful Korean classic at home!
Main Ingredients- 1+ package(s) Soft Tofu (adjust quantity to your preference)
- 1 lb (approx. 600g) Beef Brisket, thinly sliced
- 1 medium Onion, thinly sliced
- 1 stalk Green Onion (scallion)
Seasoning Ingredients- 6 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 2 Tbsp Minced Garlic
- Salt to taste
- 2 Tbsp Cooking Oil
- 6 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 2 Tbsp Minced Garlic
- Salt to taste
- 2 Tbsp Cooking Oil
Cooking Instructions
Step 1
First, prepare the green onion by chopping it into bite-sized pieces. Heat 2 tablespoons of cooking oil in a pot over medium-low heat. Add the chopped green onions and stir-fry them to create a fragrant green onion oil. Be careful not to burn the green onions; controlling the heat is key for developing a good aroma.
Step 2
Once the green onion aroma has infused the oil, add the thinly sliced onion to the pot and sauté together with the green onions. Cooking the onion until it becomes translucent and soft will add a natural sweetness to the stew.
Step 3
When the onions are softened, add the brisket (600g) and 6 tablespoons of gochugaru to the pot. Stir-fry everything over high heat for a minute or two. Ensure the brisket doesn’t burn and that the chili flakes are well-fried in the oil to release their color and flavor. This step is crucial for achieving a vibrant red stew.
Step 4
Once the brisket is partially cooked, add 2 tablespoons of guk-ganjang, 2 tablespoons of minced garlic, and 1 tablespoon of fish sauce. Continue to stir-fry for about another minute, allowing the seasonings to coat the brisket and meld together. This sautéing process enhances the overall depth of flavor.
Step 5
Pour in about 500ml (approximately 2.5 cups) of water into the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5 minutes to allow the flavors to deepen. Taste the broth and season with salt as needed. For an extra kick, you can add a splash of kimchi brine.
Step 6
After adjusting the seasoning, gently add the soft tofu (1+ package), breaking it into large chunks with your spoon. Simmer for another 2-3 minutes, just until the brisket is fully cooked and the tofu is heated through and slightly broken down. Your delicious Chadolbagi Sundubu Jjigae is ready! Serve hot with rice.
