Savory Beef Brisket Doenjang Jjigae Recipe
69Recipe: Deeply Flavorful Beef Brisket Doenjang Jjigae (Beef Dish)
Today, I made a delicious Beef Brisket Doenjang Jjigae that pairs wonderfully with summer greens like perilla leaves or lettuce! Did you know that a hearty bowl of doenjang jjigae with beef brisket can lead to overeating? I recently made a big pot of this for guests, and they all gave it a resounding thumbs-up! The rich, savory broth and tender brisket are simply irresistible.
Main Ingredients- Beef Brisket 400g
- Tofu 160g (1/2 block)
- Korean Zucchini (Hobak) 1/2
- Onion 1/2
- Potato 1
- Shiitake Mushrooms 2
- Cheongyang Pepper (Spicy Green Pepper) 1
- Red Bell Pepper 1
- Anchovy-Kelp Broth Pack 1
- Water or Broth 4 cups (800ml)
Seasoning Ingredients- Doenjang (Korean Soybean Paste) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Chopped Green Onion 1 Tbsp
- Doenjang (Korean Soybean Paste) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Chopped Green Onion 1 Tbsp
Cooking Instructions
Step 1
First, pat the beef brisket dry with paper towels to remove any excess blood. Wash all the vegetables thoroughly and chop them into bite-sized pieces. Slice the Korean zucchini and potato into half-moon shapes, and thinly slice the onion. Remove the stems from the shiitake mushrooms and slice them thinly. Thinly slice the Cheongyang pepper and red bell pepper diagonally for color.
Step 2
In a pot, bring 4 cups of water or broth to a boil with the broth pack. Once boiling, simmer for about 5 minutes, then turn off the heat and remove the broth pack. (You can add the shiitake mushrooms to the broth at this stage to infuse more flavor; slice them after simmering).
Step 3
While the broth is simmering, heat a pan over medium heat and stir-fry the beef brisket. Cook until the brisket releases some of its fat. You don’t need to add extra oil.
Step 4
Once the beef brisket is partially cooked and has rendered some fat, add the sliced potatoes and stir-fry them together. When the potatoes start to look slightly translucent, add the doenjang and stir-fry to combine. Stir-frying the doenjang beforehand can enhance its nutty flavor.
Step 5
After incorporating the potatoes and doenjang, add the sliced onion and Cheongyang pepper. Stir-fry until the onions become translucent. The sweetness from the onions will further enhance the jjigae’s flavor profile.
Step 6
Pour the pre-simmered broth into the pan with the stir-fried ingredients. Bring to a rolling boil over high heat. This step allows the flavors to meld together.
Step 7
Once the stew comes to a boil again, add the sliced Korean zucchini and tofu. Simmer over medium-low heat until the zucchini is slightly tender and the tofu is soft. The fragrant, savory aroma of the beef brisket doenjang jjigae will fill your home!
Step 8
Finally, add the chopped green onions and red bell pepper, and simmer briefly. Your #BeefBrisketDoenjangJjigae is now complete! A quick simmer at the end helps preserve the fresh aromatics.
Step 9
This finished beef brisket doenjang jjigae is incredibly delicious, with the savory richness of the brisket and the deep umami of the doenjang. It’s a dish that will impress your guests!
Step 10
As someone who loves doenjang jjigae, adding plenty of beef brisket makes this dish so satisfying that I often find myself eating more rice than usual. It’s a true rice thief!
Step 11
Everyone loves a hearty and flavorful #BeefBrisketDoenjangJjigae! How about making this warm and comforting dish for your dinner tonight?
