Chewy Beef Brisket Soybean Paste Stew (Chadolbagi Gangdoenjang)
Make a Rich and Savory Beef Brisket Gangdoenjang!
This is a recipe for Chadolbagi Gangdoenjang, a delicious soybean paste stew that is incredibly tasty when mixed with rice. It’s a dish that will have you clearing your plate in no time!
Main Ingredients- 200g Beef Brisket (thinly sliced, Chadolbagi)
- 1 medium Potato
- 1/2 Onion
- 1/2 Zucchini
- 1 King Oyster Mushroom
- 1/2 block Firm Tofu
- 2 cups Anchovy-Kelp Broth
- A little Green Onion
- 1 Korean Green Chili Pepper (Cheongyang)
- 1 Red Chili Pepper
Seasoning- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oligodang (corn syrup or honey)
Beef Brisket Marinade- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or similar)
- Pinch of Black Pepper
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oligodang (corn syrup or honey)
Beef Brisket Marinade- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or similar)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the Gangdoenjang. Peel the potato and slice it thinly, about 0.7cm thick. Finely chop the king oyster mushroom or dice it into 1cm pieces. Similarly, dice the zucchini and onion into bite-sized pieces. Avoid cutting them too small, as they might become mushy when cooked.
Step 2
Gently pat the beef brisket slices dry with a paper towel to remove excess moisture. Place them in a bowl and add the minced garlic, cooking wine, and a pinch of black pepper. Gently mix and marinate the beef.
Step 3
Now, let’s make the key seasoning for a delicious Gangdoenjang! In a separate bowl, combine the doenjang, gochujang, gochugaru, and oligodang. Mix well until there are no lumps. The oligodang will help balance the spiciness and add a nice sheen.
Step 4
It’s convenient to have the anchovy-kelp broth ready beforehand (about 2 cups). Heat a pot over medium heat and add the marinated beef brisket. Stir-fry until the beef changes color. Once the beef is partially cooked, proceed to the next step, keeping the rendered fat.
Step 5
Add the prepared potatoes, onions, zucchini, and king oyster mushrooms to the pot with the sautéed beef brisket. Continue to stir-fry everything together. The vegetables will get a nice coating of the rendered fat, making them more flavorful.
Step 6
Once the vegetables and beef are lightly sautéed, add all the prepared seasoning mixture to the pot. Reduce the heat to low at this point to prevent burning, and stir well to combine the seasoning with the ingredients.
Step 7
Continue to stir and cook over low heat for about 2-3 minutes, allowing the seasoning to fully meld with the ingredients. Gently stir with chopsticks or a spatula to ensure even distribution and prevent sticking to the bottom.
Step 8
Now, pour in the anchovy-kelp broth (about 2 cups). The broth should generously cover the ingredients. Adding broth will create a deeper and more savory Gangdoenjang.
Step 9
After adding the broth, turn the heat back up to medium-high and bring the Gangdoenjang to a boil. Once it starts bubbling vigorously, reduce the heat slightly.
Step 10
When the vegetables are almost tender, add the diced firm tofu. Lower the heat to medium and let the Gangdoenjang simmer gently, allowing the sauce to thicken slightly. Stir occasionally to prevent it from sticking to the bottom of the pot.
Step 11
This is the final step! When the Gangdoenjang is nearly ready, add the sliced green onion, Korean green chili pepper, and red chili pepper. These add a fresh, spicy kick and vibrant color. Let it simmer for another moment until everything is well combined. Your delicious Chadolbagi Gangdoenjang is ready! Serve it generously over hot rice and enjoy mixing.
