Beef Brisket Soft Tofu Stew (Chadol Sundubu Jjigae): A Refreshing and Spicy Bowl at Home
Super Simple Beef Brisket Soft Tofu Stew: The Perfect Choice When You Crave a Refreshing and Spicy Flavor!
Even during the holiday period, with the ongoing global situation, staying home has become the norm. This makes strengthening our immunity and maintaining health even more crucial. While I prefer cooking at home over eating out, I’m extra mindful during times like these. If you’re tired of heavy holiday meals, why not refresh your palate with this incredibly flavorful and invigorating beef brisket soft tofu stew? Adding generous amounts of savory beef brisket and a deep, rich broth made with anchovies and kelp will make you want to finish a whole bowl of rice. It’s surprisingly simple to make, so be sure to try this spicy and clean-tasting stew when you’re in the mood for a comforting, warming soup. Wishing you a comfortable and delicious holiday! ♡
Main Ingredients- 3 cups Anchovy-Kelp Broth
- 1/2 cup Beef Brisket Slices
- 1 package Soft Tofu (Sundubu)
- 1 Egg
Seasonings & Aromatics- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Oyster Sauce
- Salt to taste
- 1 tsp Minced Garlic
- A bit of Green Onion (chopped)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Oyster Sauce
- Salt to taste
- 1 tsp Minced Garlic
- A bit of Green Onion (chopped)
Cooking Instructions
Step 1
First, prepare the anchovy-kelp broth, which forms the base for a clear and refreshing taste. In a pot, combine 4 cups of water, 1-2 sheets of dried kelp, and a handful (about 10) of dried anchovies. Simmer for about 10 minutes. Remove the kelp as soon as the water starts boiling to prevent bitterness. Continue simmering the anchovies for another 10 minutes for a clean-tasting broth. Strain and set aside.
Step 2
Heat a Korean earthenware pot (ttukbaegi) over medium heat. Add the beef brisket slices and stir-fry until they release their natural oils, creating a flavorful base. Searing the brisket until slightly golden will enhance its depth of flavor.
Step 3
Once the beef brisket is nicely browned, pour in the 3 cups of prepared anchovy-kelp broth. Bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently.
Step 4
While the broth is simmering, carefully open the package of soft tofu. Using a spoon, gently break the tofu into large, rustic chunks directly in the pot. Allow the tofu to simmer in the broth, breaking it up further as needed with your spoon. This helps the soft tofu meld beautifully with the soup.
Step 5
When the tofu has cooked slightly and the broth is bubbling again, add the seasonings in order. Stir in 2 tablespoons of gochugaru, 1 tablespoon of oyster sauce, and 1 teaspoon of minced garlic. Mix well. Taste the broth and add a pinch of salt if needed to adjust to your preference. Finally, garnish generously with chopped green onions. For an extra touch of richness, you can crack an egg directly into the stew just before serving. The egg will cook in the hot broth, adding a lovely creamy texture. Serve hot and enjoy!
