Rich and Hearty: Beef Brisket and Tofu Doenjang Jjigae
Tofu Delight: Flavorful Doenjang Jjigae with Beef Brisket – A Perfect Stew Recipe
A deeply savory and satisfying Doenjang Jjigae (Korean soybean paste stew) generously packed with tender beef brisket and soft tofu, creating an incredibly delicious and comforting meal.
Stew Ingredients- 300g Beef Brisket (thinly sliced)
- 2 cups Water (approx. 400ml)
- 1/3 Zucchini
- 1/2 Onion
- 250g Firm Tofu
- 3 Mini King Oyster Mushrooms
- 1 Green Chili Pepper
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the stew. Wash the zucchini and onion thoroughly, then dice them into bite-sized pieces, about 1.5 cm cubes. Cube the tofu similarly. Trim the stems of the mini king oyster mushrooms and slice them into 2-3 pieces. Finely chop the green chili pepper for garnish.
Step 2
Now, it’s time to sauté the beef brisket, which will add a deep flavor to the Doenjang Jjigae. Place all 300g of the prepared beef brisket into a pot and set it over medium-high heat.
Step 3
As you sauté the beef brisket, cook it until the redness disappears and the meat turns lightly golden brown. This step is crucial for developing the savory aroma and enhancing the stew’s overall flavor.
Step 4
Once the beef brisket is nicely browned, add the diced onion to the pot and sauté it along with the brisket. Cook until the onion becomes translucent and releases its natural sweetness.
Step 5
Now, let’s add the Doenjang (soybean paste) to build the rich, savory base. Add 2 tablespoons of Doenjang to the pot. Keep in mind that the saltiness of Doenjang can vary by brand, so adjust the amount according to your preference and the type of Doenjang you are using.
Step 6
Add half a tablespoon of Gochujang (chili paste) for a touch of spicy depth and a hint of sweetness. Be mindful not to add too much Gochujang, as it can make the stew too thick or overpower the other flavors.
Step 7
After adding the Doenjang and Gochujang, stir and sauté the ingredients for about 1-2 minutes over medium heat, allowing the paste to meld with the brisket and onions. This sautéing process further enhances the nutty aroma of the Doenjang, forming a delicious foundation for the stew.
Step 8
Pour 2 cups (approximately 400ml) of water into the pot with the sautéed ingredients. Using rice water (the cloudy water from rinsing rice) instead of plain water can add an extra layer of creaminess and depth to the stew.
Step 9
Now, add 1 tablespoon of Gochugaru (chili flakes) for a pleasant heat, and bring the stew to a boil over high heat. Wait until the broth starts bubbling vigorously.
Step 10
Once the stew reaches a rolling boil, add all the pre-cut zucchini, tofu, and mini king oyster mushrooms into the pot at once. Adding them all together helps to reduce the cooking time.
Step 11
Simmer the stew for another 5 minutes, or until the vegetables are tender and the tofu has absorbed the flavors. Taste the broth and adjust the seasoning if needed. Add salt or soy sauce for more saltiness, or add the chopped green chili pepper if you desire extra spiciness.
Step 12
Your delicious Doenjang Jjigae, featuring the rich flavor of beef brisket, the tender texture of tofu, and the savory notes of soybean paste, is now complete! Enjoy it with a warm bowl of rice.
