Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
How to Make a Spicy and Refreshing Beef Brisket Doenjang Jjigae
Doenjang jjigae is the ultimate soul food for Koreans! Today, we’ll be making a delicious Beef Brisket Doenjang Jjigae, packed with savory brisket for an even richer and deeper flavor. Its spicy yet refreshing broth will have you finishing your rice in no time. This hearty stew is perfect for special occasions or when entertaining guests, and it’s a guaranteed family favorite. Let’s get cooking!
Main Ingredients
- 100g Beef Brisket
- 1/4 Onion
- 1 Potato
- 1/5 Zucchini
- 1/2 Scallion
- 1 Korean Chili Pepper (Cheongyang pepper)
- 1/3 block Tofu
- 1 handful Oyster Mushrooms
- 600ml Anchovy and Kelp Broth
Seasoning
- 2 Tbsp Homemade Doenjang (Soybean Paste)
- 1 Tbsp Gochugaru (Red Pepper Flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Homemade Doenjang (Soybean Paste)
- 1 Tbsp Gochugaru (Red Pepper Flakes)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the vegetables that will give your doenjang jjigae its rich flavor. Slice the onion, zucchini, and potato into thin, half-moon shapes (about 0.5cm thick). Trim the tough ends of the oyster mushrooms and tear or cut them into bite-sized pieces. Thinly slice the scallion diagonally.
Step 2
Cut the tofu into cubes, about 1.5cm in size. Handle it gently to prevent it from breaking apart.
Step 3
Finely chop the Korean chili pepper. If you enjoy a spicier stew, feel free to add one or two more.
Step 4
Now, let’s start cooking the doenjang jjigae! In a pot without any oil, add the beef brisket and stir-fry over medium heat. Cooking over medium heat allows the brisket to cook evenly without burning and renders out its delicious fat.
Step 5
Once the beef brisket is partially cooked and has released some fat, add the sliced scallions to the pot and stir-fry them together. The sweet aroma and flavor of the scallions will combine with the brisket fat to create a wonderful scallion oil.
Step 6
Continue to stir-fry until the scallions are fragrant, then add the gochugaru (red pepper flakes) and cook for about 30 seconds more. Sautéing the gochugaru first creates a flavorful chili oil that adds a spicy and refreshing kick to the stew.
Step 7
Once the chili oil is well-infused, add the doenjang (soybean paste) and sauté over low heat for 1-2 minutes. Lightly frying the doenjang helps to mellow out its strong aroma and enhances its nutty flavor, making the stew taste much better.
Step 8
Pour the prepared anchovy and kelp broth (600ml) into the pot with the sautéed ingredients. Add all the prepared vegetables: onion, zucchini, potato, and mushrooms. Bring the stew to a boil over high heat, then reduce to medium-low heat, cover, and simmer for about 5 minutes to allow the vegetables to release their flavors into the broth.
Step 9
When the flavors have melded and the vegetables are tender, add the cubed tofu and chopped Korean chili pepper. Finally, stir in the minced garlic and let it simmer for another moment. Your spicy and refreshing Beef Brisket Doenjang Jjigae is ready! Taste and adjust seasoning with a little more doenjang or salt if needed.
Step 10
Serve hot with kimchi and a bowl of rice! This Beef Brisket Doenjang Jjigae, with its perfect balance of savory brisket and rich soybean paste, is truly delicious, isn’t it?
