Rich and Savory Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
Mastering Doenjang Jjigae: Chef Ryu Soo-young’s Famous Beef Brisket Stew Recipe
Wrestling with dinner ideas, I remembered the incredibly delicious beef brisket doenjang jjigae that my partner loved. Using the last pack of beef brisket from my freezer, I decided to recreate Chef Ryu Soo-young’s popular recipe from ‘Pyeonstorang’ to make a deeply flavorful and satisfying beef brisket doenjang jjigae. Enjoy restaurant-quality stew at home!
Main Ingredients- 200g Beef Brisket
- 1 Potato (approx. 150g)
- 1/3 Zucchini (approx. 70g)
- 1 Onion (approx. 70g)
- 1/2 block Firm Tofu (approx. 150g)
- 1 Green Onion (approx. 70g)
- 3 Korean Green Chili Peppers
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the potatoes and zucchini thoroughly and cut them into bite-sized pieces, approximately 1.5cm thick, ensuring a pleasant texture in every spoonful. Dice the onion into similar bite-sized pieces.
Step 2
Slice the green onion into about 1cm thick rounds. Trim the stems off the 3 Korean green chili peppers and finely chop them to add a pleasant kick. Cut the tofu into approximately 5mm thick slices. Prepare 1 tablespoon of minced garlic.
Step 3
Now, get your stew pot ready and pour in 1 liter of water. Place it over high heat on the stove to bring the water to a boil.
Step 4
Once the water starts boiling, add all the prepared vegetables: potatoes, onion, zucchini, green onion, and minced garlic. Let them simmer together to infuse the broth with their flavors.
Step 5
Chef Ryu Soo-young’s recipe calls for 1/5 tablespoon of salt. If you prefer a milder flavor, I recommend reducing this amount or adding salt later after tasting. It’s always best to start with less and adjust as needed.
Step 6
Now it’s time to add the star ingredient: doenjang! Stir in 3 tablespoons of commercial doenjang. Its rich, savory aroma is the heart of the stew!
Step 7
For an extra layer of umami and depth, add 1 tablespoon of ssamjang. Ssamjang will make the stew even more complex and delicious.
Step 8
As the doenjang jjigae comes to a rolling boil, add 1/2 tablespoon of vinegar. The vinegar subtly cuts through the earthiness of the doenjang, resulting in a cleaner, brighter finish to the broth.
Step 9
Cover the pot with a lid, reduce the heat to medium, and let it simmer for 10 minutes. This allows the vegetables to soften completely and the flavors to meld beautifully.
Step 10
After 10 minutes, remove the lid. Add the beef brisket, sliced tofu, and chopped Korean green chilies to the pot. Adding the beef brisket towards the end helps maintain its tender texture.
Step 11
Cover the pot again and continue to simmer on medium heat for another 3 minutes. This short cooking time is enough for the beef brisket’s rich flavor to infuse into the stew.
Step 12
Now it’s time to taste! Check the seasoning of your doenjang jjigae. If it needs more salt, add it gradually until it reaches your desired taste. If the broth seems too watery, you can increase the heat to high for a moment to reduce it slightly.
Step 13
Finally, let it simmer for a brief moment longer for all the ingredients to harmonize. Your delicious, rich beef brisket doenjang jjigae is now complete! Enjoy it with a warm bowl of rice.
