Aromatic Spring Nettle and Savory Beef Brisket Doenjang Jjigae
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This recipe recreates the unique taste of the Nettle Doenjang Jjigae we enjoyed at a popular jokbal (pig’s trotters) restaurant in Omokgyo. We were impressed by the method of adding fresh nettles generously to a freshly simmered doenjang jjigae and cooking it right before serving. The fragrant essence of spring nettles, a seasonal delicacy, combined with the rich savoriness of beef brisket, creates a deep and flavorful stew. Following the restaurant’s technique, this ‘Nettle Beef Brisket Doenjang Jjigae’ is made by adding fresh nettles and brisket to a pre-simmered doenjang jjigae base for an instant, bubbling delight. Experience the essence of spring with this dish.
Base Ingredients- Fresh Nettles 200g
- Beef Brisket (Chadolelbakyi) 300g
- Radish 1/5 (approx. 100g)
- Onion 1 medium
- Zucchini 1/2 medium
- Firm Tofu 1 block
- Minced Garlic 1 Tbsp
- Chopped Green Onions 3 Tbsp
- Doenjang (Korean Soybean Paste) 3 Tbsp
- Broth (Anchovy-Kelp or Rice Water) 1L
Cooking Instructions
Step 1
Prepare the base by chopping the onion and zucchini into generous, bite-sized pieces and placing them in the pot for the jjigae. (Tip: For convenience, you can add all vegetables at once, as it doesn’t significantly alter the final taste.)
Step 2
Add the thinly sliced radish to the pot. The radish contributes a refreshing umami flavor and a subtle natural sweetness to the stew.
Step 3
Trim and thoroughly wash the nettles, then cut them into manageable 2-3 cm pieces. The nettles will be added at the very end to preserve their fresh aroma, so have them ready.
Step 4
Add the cubed tofu to the pot and dissolve the doenjang into the liquid. It’s important to stir the doenjang well to prevent clumps.
Step 5
No additional seasonings are used besides doenjang. If you prefer a spicier kick, you can add a little red pepper powder or some finely chopped hot peppers (cheongyang peppers). Finally, add the minced garlic and chopped green onions for extra flavor.
Step 6
Pour in the broth (or rice water) to fill the pot. Bring it to a rolling boil over high heat. Skim off any foam that rises to the surface for a cleaner taste. This step completes the basic doenjang jjigae broth. Reduce the heat to medium and let it simmer gently until the radish is tender. (Tip: It’s best to start by boiling vigorously over high heat, then reduce to medium.)
Step 7
Now, it’s time to prepare the instant ‘Nettle Beef Brisket Doenjang Jjigae.’ Place the pre-simmered doenjang jjigae base back on the stove over high heat. Generously top the simmering broth with the fresh nettles.
Step 8
As the jjigae begins to boil again, add the beef brisket slices on top while the soup is still heating up. As the brisket cooks and turns color, gently stir to ensure it cooks evenly. To best enjoy the tenderness of the brisket and the freshness of the nettles, it’s recommended to serve them immediately after they are cooked, as overcooking can make them tough. Enjoy your freshly prepared, aromatic, and savory Nettle Beef Brisket Doenjang Jjigae!
