Beef Brisket Soft Tofu Stew (Chadolbagi Sundubu Jjigae)
Spicy and Hearty Chadolbagi Sundubu Jjigae: A Comforting Korean Stew
When the weather turns cold, what warm and comforting dish comes to mind? Today, I’ve prepared a delicious Chadolbagi Sundubu Jjigae (Soft Tofu Stew with Beef Brisket) that will awaken your appetite. Instead of seafood, we’re using flavorful beef brisket for a richer, more savory broth. The spicy and invigorating broth, combined with silky soft tofu and tender beef brisket, creates a perfect meal to chase away the chills. Enjoy this delightful and hearty Korean stew!
Main Ingredients- 200g Beef Brisket (thinly sliced)
- 1 pack Soft Tofu
- 1 cup Well-fermented Kimchi (finely chopped)
- 5 Baby King Oyster Mushrooms
- 1 Egg
- 5 stalks Scallions
- 1 Red Chili Pepper
- 1 Green Chili Pepper
Seasoning & Broth- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Saeujeot (salted fermented shrimp)
- 1 Tbsp Fish Sauce (anchovy or tuna)
- 1 Tbsp Minced Garlic
- 2 cups Rice Water (water used to rinse rice)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Saeujeot (salted fermented shrimp)
- 1 Tbsp Fish Sauce (anchovy or tuna)
- 1 Tbsp Minced Garlic
- 2 cups Rice Water (water used to rinse rice)
Cooking Instructions
Step 1
Before you begin cooking, prepare all your ingredients. Slice the beef brisket into bite-sized pieces. Finely chop the well-fermented kimchi. Crack the egg into a small bowl. Gently scoop out the soft tofu from the package, keeping it in large chunks. Trim the ends of the baby king oyster mushrooms and wash them. Thinly slice the scallions, red chili pepper, and green chili pepper for color and garnish.
Step 2
Heat a deep pot or earthenware pot over medium heat. Add the beef brisket and cook until it releases its fat and becomes lightly browned. Once the brisket is cooked, add the gochugaru (Korean chili flakes) directly into the rendered beef fat. Stir quickly to toast the chili flakes without burning them, creating a fragrant chili oil. This step is crucial for a deep, rich color and flavor in the broth.
Step 3
After toasting the chili flakes, add the chopped kimchi to the pot. Sauté the kimchi until it softens and becomes fragrant, which will add a pleasant tanginess to the stew. Once the kimchi is well-fried, pour in the 2 cups of rice water.
Step 4
Bring the broth to a boil. Add the baby king oyster mushrooms. Season the stew with 1 tablespoon of saeujeot (salted fermented shrimp), 1 tablespoon of fish sauce, and 1 tablespoon of minced garlic. Stir well to combine. Once the stew returns to a boil, reduce the heat to medium-low and let it simmer for a few minutes to allow the flavors to meld and the mushrooms to cook through.
Step 5
When the broth has simmered and the flavors have developed, carefully add the soft tofu. Use a spoon to gently break the tofu into large, tender pieces. Avoid over-stirring. Let the stew simmer for just a few more minutes to heat the tofu through without breaking it down completely. Just before serving, add the sliced scallions, green chili pepper, and red chili pepper. Give it a final quick simmer to release their aromas. Ladle the stew into individual serving bowls and crack an egg on top of each serving for an extra rich finish.
Step 6
Your delicious Chadolbagi Sundubu Jjigae, featuring a spicy and invigorating broth, silky soft tofu, and savory beef brisket, is now ready to be enjoyed! Serve hot with a bowl of steamed rice for a truly satisfying meal that will warm you from the inside out.
Step 7
Adding beef brisket to my favorite soft tofu stew has made the broth incredibly rich and deeply savory. By toasting the gochugaru in the brisket fat to create chili oil before sautéing the kimchi, the resulting Chadolbagi Sundubu Jjigae is exceptionally flavorful and delicious. This is a dish the whole family will love!
Step 8
To brave the harsh winter cold, there’s nothing quite like a spicy and invigorating dish! A bowl of this Chadolbagi Sundubu Jjigae will melt away the chill, warm your body, and recharge your energy. Enjoy this hearty meal and stay warm this cold season!
