Rich Beef Brisket and Soybean Milk Stew with a Creamy Base
Hearty Beef Brisket Stew Made with JeongssFood Soy Milk
Tired of the usual anchovy or rice water broth for your doenjang jjigae? This recipe offers a delightful twist! Using soy milk as the base creates a stew that’s reminiscent of a rich, savory soybean paste (bijiji) stew, and it pairs wonderfully with the other soybean-based ingredients. This deeply flavorful and comforting stew is perfect for a hearty meal. Let’s get cooking!
Ingredients- 1 handful of grilled beef brisket (about 50-70g)
- 1/2 onion
- 1/3 zucchini
- 1/2 block firm tofu (about 150g)
- 1/2 green onion stalk
- 1 cup anchovy broth (200ml)
- 2 cups soy milk (400ml)
- 1/2 Tbsp minced garlic (5g)
- 1/2 Tbsp red pepper flakes (gochugaru) (3g)
- 1 Tbsp doenjang (Korean soybean paste) (15g)
- 1/2 Tbsp gochujang (Korean chili paste) (8g)
- A pinch of salt or soy sauce to taste
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the onion into ½ cm thick pieces, or dice it into bite-sized cubes for easier eating. Sliced onions will release more sweetness into the broth, while diced ones add a pleasant texture.
Step 2
Cut the zucchini into ½ cm thick half-moons or cubes. Avoid cutting them too thinly, as they can become mushy when cooked. Slightly thicker pieces hold their shape better.
Step 3
Dice the firm tofu into roughly 2cm cubes. Cutting them too small might cause them to break apart during cooking, so aim for a manageable size.
Step 4
Slice the green onion diagonally into ½ cm thick pieces, or chop them finely. These will be added near the end to provide a fresh aroma.
Step 5
Grill the beef brisket in a pan over medium-low heat until nicely browned. This step removes excess fat, making the meat more tender and flavorful. You can pat off any excess oil with a paper towel.
Step 6
Now, let’s start on the stew base. Pour 1 cup (200ml) of anchovy broth into a pot. You can also use rice water or vegetable broth if you prefer.
Step 7
Add 2 cups (400ml) of JeongssFood soy milk to the pot. Using soy milk as a base adds a wonderful creamy texture and a deep, nutty flavor without needing a separate, complex broth.
Step 8
Before the liquid heats up, stir in 1 Tbsp of doenjang and ½ Tbsp of gochujang. Dissolving the pastes thoroughly in the cool liquid prevents clumps and ensures an even flavor distribution.
Step 9
Use a spoon or ladle to stir the doenjang and gochujang until they are completely dissolved into the broth. This ensures a smooth and consistent taste throughout the stew.
Step 10
Once the broth begins to simmer, add the sliced onions and zucchini. These vegetables will add sweetness and depth to the stew. Cook over medium heat.
Step 11
When the onions and zucchini are slightly tender, add the diced tofu. To prevent the tofu from breaking apart, simmer for only about 5 more minutes with the other ingredients.
Step 12
Next, add the grilled beef brisket to the pot. The savory beef will enhance the overall richness of the stew.
Step 13
Stir in ½ Tbsp of minced garlic. The pungent garlic aroma complements the nutty soy milk and savory doenjang, adding another layer of flavor.
Step 14
Add ½ Tbsp of gochugaru (red pepper flakes) for a touch of heat and a vibrant color. Feel free to adjust the amount based on your spice preference.
Step 15
Finally, add the sliced green onions. Their fresh, sharp flavor will complete the stew’s aromatic profile.
Step 16
Taste the stew and adjust the seasoning with a pinch of salt or soy sauce if needed. The combination of soy milk, doenjang, and gochujang creates a naturally rich flavor, but personal preference matters. Your delicious Beef Brisket and Soy Milk Stew is ready!
