Simple Beef Brisket Gochujang Stew
Newlywed Beginner’s Delight: Rich and Flavorful Beef Brisket Gochujang Stew
This recipe allows you to create a sophisticated and delicious stew with just one key ingredient: beef brisket! Perfect for beginner cooks, especially newlyweds, this dish offers a deep, satisfying flavor that will make you feel like you’re having a restaurant-quality meal at home.
Stew Ingredients- Beef Brisket 300g
- Zucchini 1/2
- Potato 1
- Onion 1/2
- Tofu 1/2 block
Seasonings and Aromatics- Green Onion 1/2 stalk
- Cheongyang Pepper 1 (optional)
- Rice Water or Anchovy-Kelp Broth 1L
- Minced Garlic 1 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Soy Sauce for Soup 2 Tbsp
- Gochujang (Korean Red Pepper Paste) 1 Tbsp
- Doenjang (Fermented Soybean Paste) 0.5 Tbsp
- Red Pepper Flakes 1 Tbsp
- Fish Sauce 0.5 Tbsp
- Black Pepper to taste
- Green Onion 1/2 stalk
- Cheongyang Pepper 1 (optional)
- Rice Water or Anchovy-Kelp Broth 1L
- Minced Garlic 1 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Soy Sauce for Soup 2 Tbsp
- Gochujang (Korean Red Pepper Paste) 1 Tbsp
- Doenjang (Fermented Soybean Paste) 0.5 Tbsp
- Red Pepper Flakes 1 Tbsp
- Fish Sauce 0.5 Tbsp
- Black Pepper to taste
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Peel or thoroughly wash the potato, zucchini, and onion. Cut them into bite-sized cubes, approximately 1.5 cm. Cut the tofu into stew-sized pieces and set aside.
Step 2
Slice the green onion diagonally. Finely chop the Cheongyang pepper if using. Cheongyang peppers add a spicy kick, so feel free to include them if you enjoy heat.
Step 3
For the broth, using rice water will add a smooth and savory depth to the stew. While anchovy-kelp broth is also an option, considering the richness of the beef brisket, a clear broth is recommended to avoid making the stew too heavy.
Step 4
Beef brisket is quite fatty, so you don’t need to add any extra oil when cooking. Place the beef brisket in a pot. Add 1 Tbsp minced garlic, 1 Tbsp cooking wine (to remove any gamey smell), and 2 Tbsp soy sauce for soup. Stir and break apart the meat as it cooks, allowing the fat to render out.
Step 5
Once the redness of the beef brisket disappears and it has rendered its delicious fat, pour in 1L of the prepared rice water (approximately 8 standard paper cups) and bring to a boil over high heat.
Step 6
When the broth starts boiling, add all the prepared vegetables (potato, zucchini, onion) and reduce the heat to medium. Simmer until the vegetables are tender. The potatoes will start to release their starch, adding a nice thickness and flavor to the broth.
Step 7
Now, let’s make the seasoning paste that will define the stew’s flavor. In a bowl, combine 1 Tbsp gochujang, 0.5 Tbsp doenjang (this adds a deeper, more complex flavor), 1 Tbsp red pepper flakes, 0.5 Tbsp fish sauce, and 1-2 Tbsp cooking wine (or soju). Mix well. You can add a little oligosaccharide or sugar to balance the sweetness if desired.
Step 8
Adding a small amount of doenjang to gochujang stew helps to reduce any potential bitterness from the gochujang and creates a harmonious balance of savory and rich flavors. Since soy sauce was used to marinate the meat, it’s best to adjust the final seasoning of the stew with fish sauce or salt. Taste and add more fish sauce or salt if needed.
Step 9
Once the vegetables are tender, stir in the prepared seasoning paste. Bring the stew back to a rolling boil. Skim off any foam that rises to the surface to ensure a clean and clear broth.
Step 10
Finally, add the cubed tofu and the sliced green onion, along with the chopped Cheongyang pepper (if using). Let it simmer for a few more minutes until the tofu is heated through and the stew has thickened slightly. The entire process, from start to finish, should take about 20-25 minutes. Enjoy your delicious Beef Brisket Gochujang Stew!
