Beef Brisket Doenjang Jjigae (Spicy & Savory Stew)
Beef Brisket Doenjang Jjigae: The Ultimate Rice Topping!
Discover a golden recipe from the cookbook of popular food blogger ‘Dangunjeongmalshileo’! This #BeefDoenjangJjigae is a hearty stew that will have you finishing two bowls of rice in no time. This version is adapted by ‘Bulryang Mom’ to be family-friendly, perfect for enjoying with children.
Main Ingredients- 1 block firm tofu
- 250g beef brisket, thinly sliced
- 1/4 zucchini
- 1 pack enoki mushrooms
- 1 handful king oyster mushrooms
- 2 stalks green onion
- 3 Tbsp doenjang (Korean soybean paste)
- Dried anchovy broth, as needed
Broth Ingredients- 6-7 dried anchovies (defori)
- 1 large sheet dried kelp
- 6-7 dried anchovies (defori)
- 1 large sheet dried kelp
Cooking Instructions
Step 1
The original recipe calls for anchovy broth, shiitake mushrooms, and cheongyang peppers. While cheongyang peppers add a fantastic spicy kick, I’ve omitted them here for my children. If you’re an adult enjoying this dish, definitely add 2-3 cheongyang peppers for extra flavor!
Step 2
First, let’s prepare all the ingredients. Feel free to use any mushrooms you have on hand or prefer.
Step 3
I prepared a dried anchovy (defori) broth. In a pot, combine 6-7 defori, 1 sheet of kelp, and 1 liter of water. Bring to a rolling boil over high heat, then reduce to low and simmer gently. Remove the kelp once the water starts boiling to prevent bitterness.
Step 4
Slice the green onions into bite-sized, angled pieces.
Step 5
Set aside about 1/3 of the sliced green onions; the remaining 2/3 will be used for sautéing.
Step 6
Trim the root end of the enoki mushrooms and separate them into strands. Slice the zucchini and king oyster mushrooms into similar bite-sized pieces as the green onions.
Step 7
For the beef brisket, it’s easiest to slice it thinly while it’s still partially frozen. Cut it into bite-sized pieces.
Step 8
In a pan, add a little oil and sauté the 2/3 portion of green onions you set aside for cooking.
Step 9
Sauté until the green onions become fragrant and slightly wilted, taking care not to burn them.
Step 10
Prepare the firm tofu by making cuts halfway through each side to create small square shapes. This helps the seasoning penetrate better.
Step 11
In a bowl, combine the sautéed green onions, beef brisket, and 3 tablespoons of doenjang. Mix everything thoroughly to create the flavorful stew base.
Step 12
This mixture might seem like a lot, but we’ll only be using about 1/3 of it for this batch. Making a larger batch in advance is a great way to save time for future stews!
Step 13
Store any leftover seasoned mixture in an airtight container in the freezer. You can use it for quick jjigae or even as a base for regular doenjang jjigae.
Step 14
Now, layer the reserved raw green onions at the bottom of your cooking pot. This prevents sticking and adds a subtle sweetness to the stew.
Step 15
Arrange the cut tofu pieces on top of the green onions.
Step 16
Generously spoon the seasoned beef brisket mixture over the tofu.
Step 17
Pour in half of the prepared broth. You want enough to cover the ingredients but not so much that it dilutes the flavor too quickly.
Step 18
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low.
Step 19
Gently stir the ingredients as it simmers to ensure the seasoning is evenly distributed.
Step 20
Jjigae is best when it has a concentrated, slightly soupy consistency. If the broth reduces too much while simmering, add a little more broth gradually.
Step 21
Add the sliced zucchini and mushrooms to the pot. Let it simmer for a few more minutes until the vegetables are tender.
Step 22
Your delicious Beef Brisket Doenjang Jjigae is ready! With its rich, savory broth and tender ingredients, it’s a truly satisfying meal. Adding cheongyang peppers would have made it an even more irresistible rice-thief!
Step 23
Serve hot over rice and mix it all up – it’s absolutely delicious! My children enjoyed mixing it with their rice too, as it wasn’t too spicy. The nutty flavor of the beef brisket combined with the savory doenjang makes this dish incredibly tasty.
