Ultimate Beef Brisket Doenjang Jjigae Recipe (feat. Savory Soybean Paste Sauce)
Achieve the deep and rich flavor of a Korean BBQ restaurant’s doenjang jjigae! Learn how to easily make delicious beef brisket doenjang jjigae using a store-bought savory soybean paste sauce.
Whip up a hearty and flavorful doenjang jjigae using beef brisket from your freezer and leftover vegetables! Combining homemade doenjang with a commercial savory soybean paste sauce creates an umami-rich broth that rivals restaurant quality. Enjoy a comforting and satisfying meal with this hot and delicious beef brisket doenjang jjigae – perfect for rice!
Core Ingredients
- 900ml Anchovy-Kelp Broth
- 1 Tbsp Homemade Doenjang (Korean soybean paste)
- 1 packet Store-bought Savory Doenjang Jjigae Sauce
- 1 handful Beef Brisket or Beef Rib Eye Roll (approx. 100g)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the doenjang jjigae. Chop the onion, potato, and zucchini into roughly 1cm cubes. Cube the tofu into approximately 1.5cm pieces. Slice the scallion diagonally.
Step 2
If you enjoy mushrooms, adding them to the doenjang jjigae will enhance the flavor and texture. Enoki, oyster, or shiitake mushrooms all pair wonderfully, so feel free to add your favorites.
Step 3
The secret to its deep flavor! Prepare 900ml of broth made by simmering anchovies and kelp. Having it measured out and ready to pour into the pot will make the cooking process smoother.
Step 4
In a deep pot, heat 1/2 tablespoon of cooking oil. Add the beef brisket or beef rib eye roll. Sprinkle with a pinch of black pepper and stir-fry over medium-high heat until the meat is nicely browned. It’s important to cook the meat until it renders enough of its fat.
Step 5
Once the meat is partially cooked and has released some fat, add the chopped potatoes, zucchini, and onions. Lightly stir-fry for 1-2 minutes, allowing the vegetables to get coated in the meat drippings. This step helps bring out the natural sweetness of the vegetables.
Step 6
Now it’s time to add the broth and build the flavor. Pour in the prepared 900ml anchovy-kelp broth. Stir in 1 packet of store-bought savory doenjang jjigae sauce and 1 tablespoon of homemade doenjang. The commercial sauce is a game-changer, providing an incredible depth of flavor that makes it taste like it’s from a professional Korean BBQ restaurant. Using homemade doenjang alongside it adds an extra layer of rich, savory taste.
Step 7
Once the doenjang jjigae begins to boil, add the cubed tofu and sliced scallions. Gently place the tofu in the pot to prevent it from breaking apart.
Step 8
Finally, let it simmer for another moment until everything is well combined. Your delicious beef brisket doenjang jjigae is ready! Enjoy it piping hot with a bowl of steamed rice.
