Smoky Beef Brisket and Soft Tofu Stew (Chadol Sundubu Jjigae)
Smoky Beef Brisket and Soft Tofu Stew (Chadol Sundubu Jjigae)
Rich & Spicy Chadol Sundubu Jjigae: A Heartwarming Korean Stew
Experience the deep, savory flavors of this Chadol Sundubu Jjigae, a Korean comfort stew featuring tender beef brisket and silky soft tofu. The key is to stir-fry the brisket and vegetables over high heat to achieve a wonderful smoky aroma, creating a truly satisfying and heartwarming dish perfect for chilly days. This recipe guides you through each step to create an authentic and delicious stew.
Stew Ingredients- 400ml Anchovy Broth
- 1 packet Soft Tofu (approx. 350-400g)
- 2 handfuls Beef Brisket (approx. 150-200g)
- 1/2 Onion
- 1/2 Scallion
- 1/4 Zucchini
- 2 Shiitake Mushrooms
- 1 Green Chili Pepper (or Jalapeño)
- 1 Red Chili Pepper
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic (total)
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 tsp Salt (for seasoning)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic (total)
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 tsp Salt (for seasoning)
Cooking Instructions
Step 1
Prepare the ingredients: Open the packet of soft tofu. Wash and drain all the vegetables (onion, scallion, zucchini, shiitake mushrooms, chili peppers). Slice them into bite-sized pieces suitable for the stew. For the scallions, you can separate the white and green parts and thinly slice them.
Step 2
Lightly pat the beef brisket dry with paper towels to remove excess blood. Have all the sliced vegetables ready. Prepping all ingredients beforehand will make the cooking process much smoother and more enjoyable.
Step 3
Heat a little cooking oil in a deep pan or pot over medium heat. Add half of the sliced scallions (mostly the white parts) and sauté until fragrant to create scallion oil. Once the scallions are aromatic, add the beef brisket and stir-fry over high heat to develop its flavor and a slight smoky char. The brisket should be partially cooked at this stage.
Step 4
When the beef brisket is about half-cooked, add the sliced onion to the pan and continue to stir-fry. Cook until the onion becomes translucent; this will release its natural sweetness, enhancing the broth’s flavor.
Step 5
Once the onion is tender, add the sliced zucchini and stir-fry briefly. Avoid overcooking the zucchini, as it can become mushy. Just cook it until it’s slightly tender.
Step 6
While the meat and vegetables are still sizzling in the pan, add the Gochugaru (3 Tbsp), soy sauce (2 Tbsp), and half of the minced garlic (0.5 Tbsp). Stir-fry quickly for about 30 seconds to a minute, ensuring the spices don’t burn. This initial stir-frying infuses the ingredients with flavor.
Step 7
Transfer the stir-fried meat and vegetables into a stew pot. If you’re using the same pan, you can proceed to cook the stew directly in it.
Step 8
Add the soft tofu directly into the pot, breaking it up gently if desired. Add the sliced shiitake mushrooms as well. (Shiitake mushrooms add great aroma and texture, but feel free to omit or use other mushrooms if you prefer.) Pour in the anchovy broth (400ml), ensuring the ingredients are mostly submerged.
Step 9
Bring the stew to a boil over high heat. Once it’s bubbling vigorously, stir in the fish sauce (1 Tbsp) for an extra layer of umami. (If you don’t have fish sauce, you can substitute it with soy sauce.)
Step 10
Taste the broth and adjust the seasoning with salt as needed. Start with 1 teaspoon and add more gradually until it reaches your desired saltiness. If you prefer it spicier, you can add a bit more Gochugaru.
Step 11
Add the remaining minced garlic (0.5 Tbsp) to the stew and stir well. Adding the garlic towards the end helps preserve its fresh, aromatic flavor, enhancing the overall taste of the stew.
Step 12
If there’s excessive oil floating on the surface, you can skim it off with a ladle for a cleaner broth. Finally, add the reserved sliced scallions (green parts), red chili pepper, and green chili pepper. Let it simmer for another minute or two to allow the flavors to meld and for a vibrant garnish.
Step 13
Your rich and spicy Chadol Sundubu Jjigae is now ready! The deep, smoky flavor from the stir-fried brisket, the smooth texture of the soft tofu, and the abundance of fresh vegetables create a truly satisfying meal. It’s perfect served over a bowl of hot rice, or you can even mix the rice directly into the stew for a hearty and comforting experience. This dish is an absolute delight on a cold day!
