Savory and Spicy Beef Brisket Soybean Paste Stew (Chadolbagi Gangdoenjang)
Savory and Spicy Beef Brisket Soybean Paste Stew (Chadolbagi Gangdoenjang)
Beef Brisket Gangdoenjang: A Flavorful Summer Delight
I remember my mother-in-law always making a hearty anchovy-based ‘Gangdoenjang’ (a thick soybean paste stew) during the summer. While the anchovy version is delicious, I’ve created a richer, more nutritious, and savory-spicy version using beef brisket (Chadolbagi). It’s perfect for mixing with rice!
Main Ingredients- Beef Brisket (Chadolbagi) 200g
- Onion 1 medium
- Cheongyang Peppers (Korean chili peppers) 4
Seasoning- Doenjang (Korean soybean paste) 2 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Wine (Mirin, etc.) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Perilla Oil 1 Tbsp
- Doenjang (Korean soybean paste) 2 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Wine (Mirin, etc.) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Perilla Oil 1 Tbsp
Cooking Instructions
Step 1
Measurements: ‘Cup’ refers to a standard paper cup. ‘Tbsp’ is a tablespoon (about a level rice spoon), and ‘tsp’ is a teaspoon.
Step 2
Prepare the main ingredients: Cut the fresh beef brisket into bite-sized pieces (about 2-3 cm). Finely mince the onion or slice it thinly. Chop the Cheongyang peppers finely to add a spicy kick. (If you prefer less heat, adjust the amount of peppers or use regular green peppers.)
Step 3
Marinate and stir-fry the brisket: In a bowl, combine the cut beef brisket with 1 Tbsp cooking wine, 1 Tbsp perilla oil, and 1 Tbsp minced garlic. Mix well to marinate. Heat a pan over medium-low heat and add the marinated brisket. Stir-fry until fragrant and cooked through, taking care not to burn it.
Step 4
Add and stir-fry the onion and peppers: Once the brisket is almost cooked, add the minced onion and chopped Cheongyang peppers to the pan. Stir-fry together until the vegetables are slightly softened. Some moisture may release from the vegetables.
Step 5
Add seasonings and simmer: To the stir-fried mixture, add 2 Tbsp Doenjang (be careful not to add too much initially, as it can be salty; start with about 1.5 Tbsp and adjust later) and 1 Tbsp Gochugaru. Mix well with the ingredients. Then, pour in 1 cup of water (about 200ml) and bring to a boil over high heat. (You can adjust the water later for consistency, so start with about one standard cup.)
Step 6
Simmer and adjust seasoning: Once boiling, reduce the heat to medium-low. Stir occasionally to prevent sticking. Let it simmer until it reaches your desired thick consistency. (If it becomes too thick, add a little more water. If it’s too bland, add a bit more Doenjang.) Aim for a savory and spicy flavor that stimulates your appetite.
Step 7
Serve and enjoy: Your delicious Beef Brisket Gangdoenjang is ready! Serve generously over warm rice for a satisfying meal, or use it as a dipping sauce for fresh vegetables in ssam (wraps). It keeps well in the refrigerator for several days.
