Rich and Savory Beef Brisket Soft Tofu Stew (Sundubu Jjigae)
How to Make Delicious Beef Brisket Soft Tofu Stew: A Simple Sundubu Jjigae Recipe
A wonderfully savory and rich soft tofu stew packed with tender beef brisket. This dish is incredibly satisfying and perfect for a comforting meal.
Stew Ingredients
- 250g beef brisket
- 1 pack soft tofu
- 1 large egg
- 1/3 zucchini
- 1 green chili pepper (e.g., Cheongyang chili)
- 1/2 red chili pepper (optional, for color)
- 1/2 pack enoki mushrooms (approx. 75g)
- 1 stalk green onion (approx. 10cm)
- 1 small onion
Cooking Instructions
Step 1
First, prepare the soft tofu. Carefully cut the soft tofu pack in half and gently remove the tofu. Then, slice it into pieces at least 1cm thick. Slicing it a bit thicker helps it maintain its shape in the stew and provides a wonderfully soft texture, preventing it from breaking apart too easily as you stir.
Step 2
Next, prepare the vegetables and mushrooms. Chop the zucchini and onion into bite-sized pieces. Slice the green chili pepper, red chili pepper, and green onion diagonally. Trim the base of the enoki mushrooms, rinse them lightly under running water, and shake off excess moisture.
Step 3
In a ttukbaegi (earthenware pot) or a stew pot, generously add cooking oil. Add the sliced green onions and stir-fry them over low heat to create a fragrant green onion oil. Let the sweetness of the green onions infuse into the oil.
Step 4
Once the green onion oil is fragrant, add the beef brisket. Stir-fry the brisket until about 80% of its color has changed to brown. It’s important to cook it thoroughly to render out its delicious savory fat.
Step 5
When the brisket is partially cooked, add 3 tablespoons of gochugaru (Korean chili powder). Stir-fry it with the meat to release its vibrant red color and flavor, creating a chili oil base. Be careful not to burn the gochugaru by using medium or low heat; this step is crucial for a beautiful color and deep flavor without bitterness.
Step 6
Once the chili oil has formed nicely, add 1 tablespoon of minced garlic and stir-fry briefly until fragrant. The garlic will add another layer of aromatic depth to the stew.
Step 7
Now, add the remaining seasoning ingredients to enhance the umami. Stir in 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of fish sauce (or more soy sauce). Stir-fry everything together with the meat and aromatics. While this stir-frying step might seem a bit involved, it’s essential for developing a rich, complex flavor profile and a truly satisfying stew.
Step 8
After stir-frying the seasonings well to maximize their flavor, pour in 300ml of water. Add the chopped zucchini and onion. Bring the stew to a rolling boil over high heat, then reduce the heat to medium and let it simmer until the vegetables are tender.
Step 9
Once the stew has simmered for a bit, taste it and adjust the seasoning. If you prefer it saltier, you can add more soy sauce or salt to suit your preference. The flavor was well-balanced for me as is, but feel free to adjust it to your liking.
Step 10
After adjusting the seasoning, gently add the sliced soft tofu, enoki mushrooms, and the sliced green and red chili peppers. Be careful not to break the soft tofu as you add it to the pot.
Step 11
Finally, sprinkle in a pinch of black pepper to taste. Carefully crack 1 egg into the center of the stew. Let it cook until the egg white is set and the yolk is still slightly runny. Once the egg is cooked to your liking, turn off the heat. Enjoy your delicious beef brisket soft tofu stew!
