Beef Brisket Doenjang Jjigae: The Essence of Deep and Savory Flavor
Better Than Your Local Korean Restaurant! Beef Brisket Doenjang Jjigae Recipe: So Flavorful, You’ll Eat Two Bowls of Rice!
Enjoy the deep and savory beef brisket doenjang jjigae (soybean paste stew) at home, just like you’d taste at a Korean BBQ restaurant. The richness of the brisket combined with the comforting savory notes of doenjang makes it an irresistible rice companion!
Stew Ingredients
- 120g Beef Brisket (drained of excess blood)
- 1/2 block Firm Tofu (cut into bite-sized pieces)
- 1/3 Zucchini (sliced into half-moons)
- 1/2 Onion (cut into 8 wedges)
- 1/4 Green Onion (chopped)
- 2 Korean Green Chilies (chopped)
- 1/3 bundle Enoki Mushrooms (root trimmed)
Seasoning & Broth
- 2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1 Seafood Broth Pack (or use rice water, anchovy-kelp broth)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1 Seafood Broth Pack (or use rice water, anchovy-kelp broth)
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Gently press the beef brisket with paper towels to remove excess blood. Cut the tofu into approximately 1.5-2cm cubes. Slice the zucchini into half-moons similar in size to the onion. Finely chop the green onion and Korean green chilies. Trim the root ends of the enoki mushrooms.
Step 2
Mixing the seasoning ingredients beforehand makes cooking easier. In a small bowl, combine the doenjang, gochujang, guk-ganjang, gochugaru, and minced garlic.
Step 3
Peel the onion and cut it into 8 large wedges. Slicing it this way allows the onion’s sweetness and flavor to infuse thoroughly into the stew.
Step 4
Slice the zucchini into half-moons, about 0.7-1cm thick, similar in size to the onion wedges. Avoid slicing them too thinly, as they can become mushy during cooking.
Step 5
Finely chop the green onion. For stews, it’s best to use the white and light green parts closer to the bulb. These parts add a refreshing flavor and aroma to the broth, and help eliminate any gamey smells.
Step 6
Chop the Korean green chilies. If you enjoy a spicy kick, use both chilies. If you prefer less heat or have children, you can use just one or omit them entirely. The spiciness of the chilies enhances the stew’s overall flavor profile.
Step 7
Cut the tofu into approximately 1.5-2cm cubes, into easy-to-eat, bite-sized pieces. Handle them carefully to prevent them from breaking apart while the stew simmers.
Step 8
Trim the root end of the enoki mushrooms with a knife and then separate the strands. This will make them cook more evenly and be easier to eat in the stew.
Step 9
Pour 500ml of water (about 2.5 Korean paper cups) into a deep earthenware pot (ttukbaegi) or a regular pot. This will be the base broth for your stew.
Step 10
To add depth of flavor, add 1 seafood broth pack and let it simmer to create a rich broth. If you don’t have a seafood broth pack, you can make your own broth using rice water, or anchovies and kelp. Rice water adds a mild creaminess, while anchovy-kelp broth provides a deep umami flavor.
Step 11
Once the broth comes to a boil, remove the broth pack to keep the soup clear. This broth base is crucial for the final flavor of your doenjang jjigae.
Step 12
Into the clear broth, dissolve 2 tablespoons of doenjang by sifting it through a fine-mesh sieve. This method ensures the doenjang disperses evenly, preventing clumps and resulting in a smoother taste.
Step 13
To enhance the savory complexity, add 1/2 tablespoon of gochujang. The perfect balance between doenjang and gochujang is the secret to its deep flavor.
Step 14
Once the broth with dissolved doenjang and gochujang comes back to a boil, add the sliced zucchini and onions first. These vegetables will make the broth refreshingly sweet and flavorful.
Step 15
When the vegetables are partially cooked, taste the broth. If it tastes slightly bland, add 1/2 tablespoon of guk-ganjang (soup soy sauce). It’s important that the broth is seasoned just right to complement the rice.
Step 16
Next, add the gochugaru (chili flakes) and minced garlic, both 1/2 tablespoon each. The added warmth and rich aroma elevate the doenjang jjigae to perfection.
Step 17
When the stew boils up again, add the prepared tofu and beef brisket. Beef brisket can become tough if overcooked, so adding it with the tofu allows it to cook gently.
Step 18
As the stew simmers, skim off any excess oil and foam that rises to the surface. This step results in a cleaner and more refined broth.
Step 19
Once the beef brisket is almost cooked through and no longer pink, add the enoki mushrooms, chopped green onions, and Korean green chilies for a final simmer. Let it cook briefly to allow the flavors of the vegetables and meat to meld into the broth.
Step 20
And there you have it – a delicious beef brisket doenjang jjigae is ready! Enjoy it with a warm bowl of rice.
Step 21
The exquisite combination of doenjang and gochujang creates a deep, savory flavor, while the natural richness of the beef brisket fills your palate. Mix it with rice, and you’ll feel like you’re at the best Korean restaurant!
Step 22
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