Spicy Beef Brisket and Gochujang Stew
Rich and Spicy Beef Brisket Gochujang Stew – It’s a Rice Thief!
On rainy days, a warm and spicy soup is especially comforting! Enjoy a hearty meal with this beef brisket gochujang stew, made with plenty of seasonal vegetables for a deep, satisfying flavor. The harmonious blend of savory gochujang and doenjang, along with the rich taste of beef brisket, creates an unforgettable culinary experience.
Stew Ingredients
- 250g beef brisket
- 1 zucchini
- 1 onion
- 1 large potato
- 2 Korean chili peppers (Cheongyang)
- 1 block of tofu
- 10 perilla leaves
- 1 handful dried shiitake mushrooms (soaked)
- 1/2 handful dried scallion roots
- 1 handful dried anchovies (for broth)
Seasoning
- 2.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp sugar (adjust to taste)
- 2.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp sugar (adjust to taste)
Cooking Instructions
Step 1
The foundation of a delicious stew is its broth! In a pot, combine 3L of water with dried anchovies, dried shiitake mushrooms, and dried scallion roots. Bring to a rolling boil over high heat for 10 minutes to create a rich broth. Remove the anchovies and scallion roots after 10 minutes. (For an even tastier stew, you can dry and save the stems of shiitake mushrooms separately to add later; they become delightfully chewy.)
Step 2
Peel the large potato and cut it into thick, bite-sized cubes – not too thin, so they don’t disintegrate when cooked. Rinse the cut potatoes in cold water to remove excess starch, which helps keep the broth clear.
Step 3
Dice the zucchini into cubes roughly the same size as the potatoes. Cut the onion into similar-sized cubes as well. For a fragrant touch, roughly chop the perilla leaves, and finely chop the Korean chili peppers for a spicy kick.
Step 4
Cut the block of tofu into generous, bite-sized cubes. Since the tofu will be added towards the end, handle it carefully to maintain its shape and prevent it from breaking apart.
Step 5
Cut the beef brisket into manageable pieces, about 2-3cm long. Cutting it in half lengthwise makes it easier to eat.
Step 6
Once the broth is boiling, dissolve the gochujang and doenjang into it. I used a mix of 1 Tbsp spicy gochujang and 1.5 Tbsp mild gochujang. If using store-bought gochujang, you can adjust the amount from 2.5 to 3 Tbsp to suit your preferred level of spiciness.
Step 7
After dissolving the pastes, add all the chopped vegetables (potatoes, zucchini, onion) and the soaked shiitake mushrooms (if using fresh, add them now) to the broth. Bring back to a rolling boil over high heat and cook for 8-10 minutes, or until the vegetables are tender.
Step 8
Once the vegetables are partially cooked, add the cubed tofu and sliced beef brisket. Season with minced garlic, soy sauce for soup, black pepper, and sugar. The sugar balances the slight bitterness of gochujang and enhances the umami, but feel free to omit or adjust it to your liking. Simmer until the tofu floats to the surface.
Step 9
Finally, add the roughly chopped perilla leaves and simmer for just 1 more minute. The subtle aroma of perilla leaves will add another layer of flavor to your rich, spicy, and warm beef brisket gochujang stew. Are you ready to finish a bowl of rice with this delicious stew?
