Spicy and Rich Beef Brisket Gochujang Stew Recipe
Craving Something Hearty? This Beef Brisket Gochujang Stew is Better Than Any Restaurant!
The weather has been so unpredictable lately – cool indoors even when it’s sunny outside. Perfect weather to whip up a hearty and comforting meal! Today, we’re making Beef Brisket Gochujang Stew, a quick and satisfying dish that’s perfect for a weekend dinner. The rich flavor of the beef, the spicy kick of gochujang, and the savory depth of doenjang come together beautifully to make a truly delicious meal.
Main Ingredients
- 200g Beef Brisket (thinly sliced)
- 1 medium Onion
- 2 medium Potatoes
- 1/2 Zucchini
- 1 block Firm Tofu (regular size)
- 1 handful Mushrooms (e.g., shiitake, oyster)
- 2 Tbsp Scallions (chopped)
- 3 Korean Green Chilies (adjust to your spice preference)
Seasoning
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic (or 1 tsp)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic (or 1 tsp)
Cooking Instructions
Step 1
First, wash and prepare all the vegetables for the stew. Peel the potatoes and zucchini, and remove the outer skin of the onion. Trim the mushrooms and either tear them or slice them into bite-sized pieces.
Step 2
Cut the prepared vegetables into bite-sized pieces that are easy to eat in the stew. Slice the potatoes about 0.7-1cm thick. Cut the zucchini into half-moon or rectangular shapes of similar thickness. Slice the onion thinly or chop it coarsely.
Step 3
Chop the scallions finely and slice the Korean green chilies diagonally. If you like it spicy, feel free to add more chilies. If you’re cooking for children, remove the seeds before slicing.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the chopped scallions and minced garlic, and stir-fry until fragrant. Once the aroma releases, add the thinly sliced beef brisket. Increase the heat to medium and stir-fry until the fat from the brisket renders out. When the beef is partially cooked, add 2 tablespoons of gochugaru (Korean chili flakes) and stir-fry briefly to create chili oil. (Stir continuously to prevent burning!)
Step 5
Once the chili oil is fragrant, add 3 tablespoons of gochujang and 1 tablespoon of doenjang. Stir-fry over low heat for 1-2 minutes. This step helps to mellow out any harshness from the pastes and deepens their savory flavor, resulting in a much richer stew.
Step 6
Add the sliced potatoes to the pan with the stir-fried paste mixture and sauté them lightly. Stir-frying the potatoes first allows them to absorb the flavors better when the stew simmers.
Step 7
Transfer the stir-fried ingredients to a pot or a deep wok suitable for stew. Pour in 2 bowls of water (about 700-800ml) and bring it to a boil over high heat.
Step 8
Once the stew comes to a boil, reduce the heat to medium and simmer for about 10 minutes, or until the potatoes are tender. Then, add the remaining vegetables (onion, zucchini), mushrooms, and sliced green chilies. If needed, add a little more water so the vegetables are submerged. Cover the pot and continue to simmer over medium heat for about 20 minutes, allowing the vegetables to soften and the broth to reduce slightly.
Step 9
Finally, add the roughly chopped tofu and simmer for a few more minutes until heated through. Gently stir to avoid breaking the tofu. If the stew tastes too strong from the doenjang, you can add 1 teaspoon of sugar to balance the flavors and enhance the overall taste.
Step 10
Your delicious Beef Brisket Gochujang Stew is now ready! Served hot with a bowl of rice, this stew makes for a completely satisfying and hearty meal, requiring no other side dishes. It’s easy and delicious, so give it a try!
