Beef Brisket Doenjang Jjigae: A Restaurant-Quality Recipe You Can Make at Home
Rich and Savory Beef Brisket Doenjang Jjigae: The Ultimate Home Recipe
Recreate the deep, savory flavor of the Beef Brisket Doenjang Jjigae you love from Korean BBQ restaurants right in your own kitchen! This recipe offers detailed instructions for a truly delicious stew, featuring tender beef brisket and a medley of fresh vegetables.
Stew Ingredients- 1 Onion, cut into large pieces
- 1/2 Korean radish (Muu), thinly sliced
- 1/2 Zucchini (Hobak), sliced into half-moons
- 1/2 block Firm Tofu, cut into large cubes
- 1 Green chili pepper (Cheongyang pepper), diagonally sliced (adjust for spice preference)
- 100g Beef Brisket (Chadolbagi)
- 1/2 stalk Green Onion, diagonally sliced
Seasoning and Broth- 1 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 500ml Anchovy-Kelp Broth (or rice water)
- 1 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 500ml Anchovy-Kelp Broth (or rice water)
Cooking Instructions
Step 1
First, prepare all the vegetables and tofu for the stew. Slice the zucchini into half-moons and the onion into large pieces. Diagonally slice the green chili pepper for a touch of heat, and cut the tofu into generous cubes.
Step 2
Pour 500ml of anchovy-kelp broth into a Korean earthenware pot (ttukbaegi) and add the thinly sliced Korean radish. Adding the radish to the broth first allows it to release its natural sweetness, deepening the stew’s flavor.
Step 3
If you don’t have anchovy-kelp broth, you can easily make a simple broth by soaking a piece of dried kelp (dashima) in water and refrigerating it for a few hours. Rice water also works well for a subtly creamy and savory base.
Step 4
Simmer the broth with the radish until it becomes tender. Once the broth is boiling, stir in 1 tablespoon of doenjang and 0.5 tablespoon of gochujang. Using both pastes creates a richer umami flavor. Keep the heat on high initially to bring it to a rolling boil.
Step 5
When the radish is almost tender, add the prepared onion, zucchini, tofu, the white parts of the green onion, and the green chili pepper. Cover the pot and continue to simmer over medium heat until all the vegetables are soft.
Step 6
As the zucchini becomes translucent and tender, stir in 1 tablespoon of minced garlic. Finally, add the diagonally sliced green parts of the green onion and the beef brisket. It’s crucial not to overcook the brisket.
Step 7
Immediately after adding the beef brisket, turn off the heat. The residual heat from the earthenware pot will gently cook the brisket, keeping it incredibly tender and juicy. This method prevents the meat from becoming tough.
Step 8
Serve your delicious Beef Brisket Doenjang Jjigae hot with a bowl of steamed rice! You can now enjoy a deeply flavorful and satisfying stew at home that rivals any Korean BBQ restaurant.
