Beef Brisket Doenjang Jjigae
Rich and Flavorful Beef Brisket Doenjang Jjigae: A Superior Stew Recipe
Elevate your everyday doenjang jjigae with the addition of tender beef brisket! This recipe introduces a doenjang stew that boasts a depth of flavor unlike any other, thanks to the rich marbling of the brisket. Experience a dish with true culinary prestige. With just a little extra effort, anyone can create this delicious stew!
Main Ingredients
- Beef brisket, generous amount (approx. 150-200g)
- 1 potato (medium size)
- Thinly sliced radish (about a handful)
- 1.5 Tbsp Doenjang (Korean soybean paste, adjust to taste)
- 1 tsp Cheonggukjang (fermented soybean paste, optional, adds depth)
- 1/4 block firm tofu
- 1 Korean green chili pepper (adjust spiciness)
- 1/4 onion
- 1/2 to 1 stalk green onion
Cooking Instructions
Step 1
First, prepare all the ingredients for your doenjang jjigae. Peel the potato and slice it thinly into half-moons, about 1cm thick. Thinly slice the radish for a handful portion. Dice the firm tofu into 1.5cm cubes. Finely chop the Korean green chili pepper and green onion. Slice the onion into thin strips.
Step 2
In a earthenware pot or a regular pot, place the doenjang. If it’s too stiff, add about half a ladleful of water and mix well to dissolve the paste without lumps. If you have cheonggukjang, you can mix it in with the doenjang at this stage for an even deeper flavor.
Step 3
Add the diced tofu to the dissolved doenjang mixture and stir. Adding tofu early allows its flavor to infuse into the broth, making it more delicious.
Step 4
Now, add enough water to the pot to cover all the ingredients. It’s better to start with less water and add more as you cook to adjust the seasoning, rather than adding too much at once and ending up with a watery stew. Ensure the ingredients are submerged. (approx. 500-600ml of water)
Step 5
Bring the doenjang broth to a boil over medium heat, uncovered, and simmer for about 10 minutes. During this time, the radish and potato will become translucent and almost cooked through.
Step 6
Once the radish and potato are somewhat tender, add the prepared beef brisket. Brisket cooks quickly, so it’s best added towards the end of the cooking process.
Step 7
As the brisket cooks in the broth, its delicious fat will render, enriching the flavor of the soup. Gently stir to prevent the brisket pieces from breaking apart while they cook.
Step 8
When the brisket is about 80% cooked, add all the chopped green onion, onion, and Korean green chili pepper. If the broth has reduced too much, you can top it up with a little hot water. Let it simmer for a bit longer to allow the flavors of the vegetables to meld.
Step 9
I prefer my jjigae to have a slightly reduced, thick consistency (around 300ml broth remaining), so at this point, I added 1 tablespoon of gochugaru (Korean chili flakes). Feel free to adjust the amount of gochugaru according to your preference.
Step 10
Simmer for another minute or so until all the flavors have come together beautifully, and your delicious Beef Brisket Doenjang Jjigae is ready! Serve hot and enjoy a wonderful meal.
