Rich and Savory Beef Brisket Doenjang Jjigae (Soybean Paste Stew)
How to Make Delicious Beef Brisket Doenjang Jjigae – A Perfect Korean Soybean Paste Stew Recipe
This Beef Brisket Doenjang Jjigae is packed with the deep, savory flavor of beef. Unlike other recipes, we don’t pre-fry the brisket; instead, we add it directly to the stew, allowing its rich juices to infuse the broth. Each spoonful is a burst of hearty beef taste, making this a truly satisfying meal.
Main Ingredients- Beef Brisket (Usamgyeop) 130g (optional)
- Radish (Mu) 150g (about 1/4 of a small radish)
- Firm Tofu (Dubu) 200g (about 1/2 block)
- Shiitake Mushroom 1 piece
- Onion 1/2 medium
- Green Chili Peppers (Cheongyang) 2 pieces
- Red Chili Pepper 1 piece
- Green Onions (Daepa) 2 stalks (about 20cm/8 inches long)
Broth Ingredients- Water 600ml (about 2.5 cups)
- Anchovy-Kelp Broth Coins 2 pieces (or store-bought broth)
- Water 600ml (about 2.5 cups)
- Anchovy-Kelp Broth Coins 2 pieces (or store-bought broth)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the radish into thin, bite-sized pieces (about 0.5cm thick). Cut the tofu into 2cm cubes. Slice the shiitake mushroom and onion into similar bite-sized pieces. Finely chop the green chilies for a spicy kick and the red chili pepper for color. Slice the green onions diagonally into about 2cm (1 inch) segments.
Step 2
In a pot, combine 600ml of water and 2 anchovy-kelp broth coins. Bring this to a boil to create a flavorful broth. If you don’t have broth coins, you can boil dried anchovies and kelp in water for about 10 minutes to make a rich stock. The broth coins offer a quick and easy way to achieve a deep umami flavor.
Step 3
Once the broth is boiling vigorously, place 2 tablespoons of doenjang (soybean paste) in a fine-mesh sieve and dissolve it into the broth, ensuring there are no clumps. Sieving the doenjang helps to create a clear and smooth stew. Dissolving it thoroughly is key to a delicious base.
Step 4
Add the prepared radish, onion, and shiitake mushroom to the doenjang-infused broth. Stir in 2 tablespoons of gochugaru (Korean chili flakes) and 0.5 tablespoon of minced garlic to add a bit of heat. Let this simmer over medium heat for about 5 minutes, or until the radish becomes tender and translucent. Next, add the star ingredient, beef brisket (usamgyeop). Gently stir to separate the slices and cook for another 2-3 minutes until the beef is cooked through. Avoid overcooking the brisket, as it can become tough, which is why it’s added towards the end.
Step 5
Finally, add the tofu, green chilies, red chili pepper, and green onions to the stew. Let it simmer for a few more minutes for the flavors to meld. Taste the stew and adjust the seasoning with a dash of soup soy sauce or a pinch of salt if needed. Once everything is beautifully combined and the stew is hot, turn off the heat and serve immediately. This hearty stew is perfect for a satisfying meal with a bowl of rice!
