Rich & Flavorful Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty and Savory Beef Brisket Doenjang Jjigae
Craving a comforting Korean stew for dinner? I made a delicious Doenjang Jjigae today, enriched with the savory flavor of thinly sliced beef brisket. This stew boasts a deep, complex broth that is incredibly satisfying and perfect for a hearty meal. Let’s get cooking!
Main Ingredients- Beef brisket (thinly sliced) 50g
- Potatoes 2 medium
- Zucchini 1/4 medium
- Onion 1/2 medium
- Green onion 1 stalk
- Cheongyang chili peppers 2 (for mild spiciness)
- Firm tofu 1/2 block (for frying or stew)
- Rice water 1L (or anchovy-kelp broth)
Seasoning Ingredients- Commercial doenjang (Korean soybean paste) 2 Tbsp (adjust if using homemade)
- Fine gochugaru (Korean chili powder) 1 Tbsp
- Fish sauce (or soy sauce for soup) 1 Tbsp
- Soy sauce for soup (if not using fish sauce) 1 Tbsp
- Dashida (or MSG, optional) 1 tsp
- Minced garlic 1 tsp
- Commercial doenjang (Korean soybean paste) 2 Tbsp (adjust if using homemade)
- Fine gochugaru (Korean chili powder) 1 Tbsp
- Fish sauce (or soy sauce for soup) 1 Tbsp
- Soy sauce for soup (if not using fish sauce) 1 Tbsp
- Dashida (or MSG, optional) 1 tsp
- Minced garlic 1 tsp
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel the potatoes and slice them thinly into half-moon shapes, about 0.7cm thick. Slice the zucchini similarly into half-moons. Thinly slice the onion. Finely chop the Cheongyang chili peppers for a touch of heat, and diagonally slice the green onion to release its aroma. Cut the tofu into 1.5cm cubes.
Step 2
In a deep pot, add the thinly sliced beef brisket and stir-fry over medium heat. If the brisket is frozen, it’s easier to cook if you thaw it slightly beforehand. Let it cook until some fat renders out.
Step 3
If you have rice water prepared, measure out about 1 liter. If not, plain water is fine, but rice water adds a richer, smoother texture and flavor to the stew. You can also use a broth made from anchovies and kelp for extra depth.
Step 4
Once the beef brisket is partially cooked, add the sliced potatoes to the pot and stir-fry them together with the meat. Sautéing the potatoes first helps them cook faster in the broth and absorb the flavors of the brisket, making them more delicious.
Step 5
After stir-frying the meat and potatoes, pour in the prepared rice water (or broth). Bring the stew to a boil over high heat.
Step 6
Once the liquid starts boiling, add 2 tablespoons of doenjang and stir well to dissolve any clumps. If you’re using homemade doenjang, its saltiness can vary, so it’s best to taste and adjust the amount accordingly.
Step 7
Add 1 tablespoon of fine gochugaru for a pleasant spiciness and vibrant color.
Step 8
Add the cubed tofu to the stew. It’s best to add tofu when the stew is already simmering, as adding it too early can cause it to break apart.
Step 9
Now, add 1 tablespoon of fish sauce for umami and 1 teaspoon of minced garlic. Stir well. If you don’t have fish sauce, soy sauce for soup works too. Let everything simmer together.
Step 10
When the potatoes are almost tender, add the sliced zucchini, onion, and Cheongyang chili peppers. Cook just until the vegetables are slightly softened but still have a bit of bite – this preserves their texture and flavor.
Step 11
Taste the broth and if it needs more seasoning, add 1 teaspoon of Dashida (or your preferred seasoning) to adjust the saltiness. Remember to taste before adding more, as the doenjang already provides salt.
Step 12
Once the stew comes to a rolling boil again, add the sliced green onions. Immediately follow with the tofu cubes. Continue to simmer for about 5 more minutes, allowing all the ingredients to cook through and the flavors to meld beautifully. Your delicious Beef Brisket Doenjang Jjigae is ready! Serve hot with a bowl of rice.
