Beef Brisket and Soybean Paste Stew (Chadolbagi Doenjang Jjigae)
Deliciously Make Chadolbagi Doenjang Jjigae with Leftover Dried Vegetables! – Fridge-Clearing Recipe, Simple Cooking
I made a delicious Doenjang Jjigae with leftover dried vegetables from Jeongwol Daeboreum and beef brisket. It’s truly a rice thief!
Ingredients- 240g Dried Vegetables (e.g., bracken, dried eggplant, dried gourd)
- 300g Beef Brisket (Chadolbagi)
- 180g Tofu
- 70g Onion (approx. 1/4 medium onion)
- 1 stalk Green Onion
- 1 Red Chili Pepper
- 400ml Anchovy and Kelp Broth
Seasoning- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Minced Garlic
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Let’s prepare the ingredients for the Beef Brisket and Doenjang Jjigae. I’ve prepared bracken, dried eggplant, and dried gourd. Feel free to use any other dried vegetables you have on hand. Rinse the dried vegetables thoroughly under running water.
Step 2
Finely chop the prepared dried vegetables, tofu, and onion. Dice the tofu into approximately 1.5cm cubes. Slice the onion thinly or mince it. If the dried vegetables are too long, cut them into 2-3cm pieces.
Step 3
Now, let’s make the anchovy and kelp broth for a deep and rich flavor. In a pot, add 500ml of water and an anchovy and kelp tea bag. Bring to a boil over high heat, then reduce to medium heat and simmer for 8 more minutes to extract a concentrated broth. You can also make the broth by boiling anchovies and kelp directly, or use store-bought broth or water if you’re in a hurry.
Step 4
It’s time to cook the beef brisket. 1. Place the beef brisket in a pot and stir-fry over high heat just until it turns brown, rendering some fat. Be careful not to overcook, as it can become tough. 2. Remove the cooked beef brisket to a separate bowl for now. 3. For the excess beef fat remaining in the pot, it’s best to absorb it with paper towels or newspaper placed in a trash bag and then dispose of it. Pouring oil down the sink can clog the pipes, and beef fat is not particularly healthy, so it’s recommended to limit its consumption.
Step 5
Let’s make the seasoning paste for the Doenjang Jjigae. 1. In the same pot used for the beef brisket, add 2 Tbsp Doenjang, 1 Tbsp Gochugaru, and 2 Tbsp minced garlic. 2. Pour in a small amount of the prepared anchovy and kelp broth and mix well to create a smooth paste, ensuring no clumps form. 3. Add the remaining broth.
Step 6
Now, let’s bring it all together and cook. 1. Once the broth is boiling vigorously over high heat, add the reserved beef brisket, sliced onion, prepared dried vegetables, and tofu. 2. Let it simmer for a bit after adding the ingredients, allowing the flavors to meld.
Step 7
Finally, add the aromatics to finish. Add the diagonally sliced green onion and red chili pepper. Let it simmer briefly after adding them, then immediately turn off the heat. The fragrant aroma of the green onion and chili pepper will enhance the stew’s flavor.
Step 8
Transfer the finished jjigae to a traditional earthenware pot (ttukbaegi) and bring it to a boil on the table for a delightful bubbly presentation. Since dried vegetables often have a natural saltiness, you might find that the Doenjang provides sufficient seasoning. However, if it tastes a bit bland, you can add a tiny bit of soup soy sauce or salt to adjust. Enjoy this delightful rice thief jjigae, perfectly harmonizing savory Doenjang, rich beef brisket, and fragrant dried vegetables!
