Savory Brisket Soybean Paste Stew (Chadolbagi Doenjang Jjigae)
How to Make Delicious Chadolbagi Doenjang Jjigae
Elevate your classic Doenjang Jjigae with the rich, savory flavor of thinly sliced beef brisket (chadolbagi). This recipe combines the comforting, earthy notes of soybean paste with the melt-in-your-mouth goodness of brisket for an incredibly satisfying and deeply flavorful stew. Perfect for a hearty meal!
Ingredients- Beef brisket (chadolbagi) 200g
- Dried anchovies (for broth)
- Water 1L (for anchovy and kelp broth)
- 1/3 Korean zucchini (hosak), cut into bite-sized pieces
- 1 King oyster mushroom (paengi beoseot), trimmed and separated
- 1/2 Onion, thinly sliced
- 1/2 Firm tofu block, cut into cubes
- Doenjang (Korean soybean paste) 3 Tbsp
- Ssamjang (spicy seasoned soybean paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, gently press the beef brisket with paper towels to remove any excess blood. Place the brisket in a pot and stir-fry over medium heat until the surfaces are cooked and no pink remains. This step is crucial for a cleaner and richer flavor in your stew.
Step 2
Once the brisket is browned, pour in 1 liter of hot broth made from dried anchovies and kelp. Bring it to a rolling boil over high heat with the lid off. Boiling uncovered helps to evaporate any fishy odors from the broth while intensifying its umami flavor.
Step 3
When the broth is vigorously boiling, mix 3 tablespoons of doenjang, 2 tablespoons of ssamjang, and 1 tablespoon of gochugaru in a separate small bowl. Add a ladleful of the boiling broth to the mixture and stir well to create a smooth paste. This prevents lumps and ensures the seasonings dissolve evenly. Pour this dissolved paste back into the boiling broth and stir thoroughly.
Step 4
Add the sliced Korean zucchini and onion to the pot. Cook until the vegetables are slightly tender. Be careful not to overcook the zucchini, as you want to retain a pleasant, slightly crisp texture.
Step 5
Once the zucchini and onion are partially cooked, add 1 tablespoon of minced garlic, the cubed tofu, and the separated king oyster mushrooms. Adding the tofu when the stew is hot helps it hold its shape, and adding the mushrooms near the end preserves their delicate texture and aroma.
Step 6
After all ingredients are added and cooked through, reduce the heat to medium-low. Let the stew simmer gently for about 5 more minutes. This allows the flavors to meld together beautifully, creating a deep, comforting, and incredibly savory stew. Serve hot with a bowl of rice!
