Savory Beef Brisket Doenjang Jjigae (Soybean Paste Stew)
Savory Beef Brisket Doenjang Jjigae (Soybean Paste Stew)
Hearty and Flavorful Beef Brisket Doenjang Jjigae Recipe for Dinner
Indulge in the rich, comforting flavors of this beef brisket doenjang jjigae! This Korean soybean paste stew, simmered with tender brisket and fresh vegetables, is a true delight. The savory aroma alone will make you crave a bowl of rice. Served piping hot in its pot, it’s a meal that needs no other companions. Get ready for a delicious and satisfying dinner!
Stew Ingredients- Beef Brisket 200g
- Tofu 1/4 block (approx. 100g)
- Zucchini 1/3 medium
- Radish 1/8 medium (approx. 100g)
- Green Onion 1/2 stalk
- Shiitake Mushrooms 2 medium
- Onion 1/2 medium
- Red Chili Pepper 1 (for garnish, optional)
- Green Chili Pepper 1 (for spice, adjust to taste)
- Anchovy Kelp Broth 500ml (approx. 2.5 cups)
- Doenjang (Soybean Paste) 2 Tbsp (approx. 40g, adjust based on saltiness)
- Gochugaru (Korean Chili Flakes) 1 Tbsp (approx. 10g)
- Minced Garlic 1 Tbsp (approx. 10g)
Cooking Instructions
Step 1
Prepare the beef brisket by cutting it into bite-sized pieces. The natural fat in brisket will render during cooking, providing rich flavor without the need for added oil.
Step 2
Slice the radish into bite-sized pieces or thin half-moons for pleasant texture. Cut the zucchini into attractive half-moon shapes. Ensuring similar sizes helps ingredients cook evenly.
Step 3
Trim the tough stems from the shiitake mushrooms and slice them to a similar size as the radish. Slice the onion as well. Sautéing the mushrooms and onions together will bring out their natural sweetness and umami.
Step 4
Cut the tofu into roughly 1.5cm cubes, which helps it hold its shape during simmering. Finely chop the green onion for aromatic flavor. Slice the red and green chili peppers diagonally for color and a touch of heat. (Omit or reduce green chilies if you prefer less spice.)
Step 5
To develop a deep flavor base, place the prepared beef brisket in a pot over medium heat and stir-fry. The brisket will release its own fat, so no additional oil is needed. Break apart any clumps as you cook the meat.
Step 6
Once the brisket starts to brown and render its fat, add the sliced radish to the pot and continue to sauté. Stir-frying the radish first will contribute a refreshing sweetness to the broth.
Step 7
After stir-frying the radish for about 3-5 minutes until it becomes slightly translucent, add 1 Tbsp of gochugaru and 1 Tbsp of minced garlic. Stir-fry for another minute, ensuring the spices coat the meat and radish without burning. This step enhances the aromatic qualities of the spices.
Step 8
Pour in 500ml of anchovy kelp broth. Using broth instead of plain water creates a more complex and clean-tasting stew. Rice water is also a good alternative.
Step 9
Once the broth comes to a rolling boil, dissolve 2 Tbsp of doenjang. It’s best to add the doenjang gradually, as its saltiness can vary. Start with 2 tablespoons and adjust the seasoning to your preference after tasting.
Step 10
Ensure the doenjang is fully dissolved without lumps by whisking it in the broth. Then, add the sliced zucchini, onion, and shiitake mushrooms. Let the stew simmer over medium heat. Adding vegetables may slightly dilute the flavor.
Step 11
When the zucchini and onions appear translucent and cooked, add the tofu, green onions, red chili pepper, and green chili pepper. Stir gently to avoid breaking the tofu. Simmer for a few more minutes until everything is heated through.
Step 12
Taste the stew and adjust the seasoning with more doenjang if needed. Once it’s bubbling and the flavors have melded beautifully, your delicious doenjang jjigae is ready to be served. For an authentic experience, serve it directly in the pot!
