Doenjang and Brisket Kimchi Stew
Rich and Flavorful Doenjang and Brisket Kimchi Stew Recipe
An always-delicious pork and kimchi stew! Today, we’re making a special ‘Doenjang and Brisket Kimchi Stew,’ using lean brisket and flavored with savory doenjang. It’s absolutely delicious mixed with warm rice and served with crispy seaweed sheets. A true taste of comfort!
Main Ingredients- 300g Beef Brisket
- 1 bowl Aged Kimchi (Sunkimchi)
- 1 Onion
- 1/2 bunch Chives
- 1 Korean Chili Pepper (Cheongyang)
Seasoning and Broth- 2 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp Minced Garlic
- Pinch of Salt
- 2 Tbsp Sugar
- 1 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 ladle Kimchi Brine
- 1 bowl Rice Water
- 2 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Soju (or Rice Wine)
- 2 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp Minced Garlic
- Pinch of Salt
- 2 Tbsp Sugar
- 1 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 ladle Kimchi Brine
- 1 bowl Rice Water
- 2 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Soju (or Rice Wine)
Cooking Instructions
Step 1
Prepare 300g of beef brisket. Generously season it with black pepper, 1 tablespoon of minced garlic, 1/3 teaspoon of salt, and 1 tablespoon of soju. Gently mix everything together to marinate. This step helps tenderize the meat and remove any gamey odors.
Step 2
Slice the Korean chili pepper into large pieces. This will add a pleasant spiciness to the stew. Cut the chives into bite-sized lengths (about 2-3 inches). The chives will be added towards the end for a fresh aroma.
Step 3
Cut the onion in half, remove the core, and then slice it thinly into half-moon shapes. Slicing it this way will allow its natural sweetness to infuse into the stew as it cooks.
Step 4
Now, let’s start sautéing. Heat 2 tablespoons of perilla oil in a deep pan or pot over medium-low heat. The nutty aroma of perilla oil will complement the ingredients beautifully.
Step 5
Add the marinated brisket and 1 bowl of well-fermented kimchi (sunkimchi) to the pan. The aged kimchi is key to the flavor of this stew! You can adjust the amount according to your preference.
Step 6
Add 1/2 tablespoon of sugar along with the kimchi. The sugar will help to balance the sourness of the kimchi and enhance its savory depth.
Step 7
Stir the ingredients gently with a spatula to prevent sticking. Sauté for about 3-4 minutes until the kimchi becomes translucent and softens. This process removes any ‘kimchi funk’ and deepens the flavor.
Step 8
Once the kimchi is softened, add the sliced onions and the marinated brisket. Add another 1 tablespoon of minced garlic. Stir-fry over medium heat for about 2-3 minutes until the surface of the meat is lightly browned.
Step 9
When the kimchi and meat are cooked and aromatic, it’s time to add the broth. Prepare 1 bowl of rice water (the water used to rinse rice). Rice water will contribute to a smoother and richer broth.
Step 10
Pour the prepared rice water into the pot, ensuring all the ingredients are submerged. If you don’t have enough rice water, you can substitute it with plain water.
Step 11
Add 1 ladle of kimchi brine for an extra kick of flavor. This brine will amplify the characteristic tangy and refreshing taste of kimchi stew.
Step 12
Now for the savory base: add 1.5 to 2 tablespoons of doenjang (soybean paste). Since doenjang varies in saltiness and flavor by brand and type, it’s crucial to taste and adjust. Start with 1.5 tablespoons and add more if needed.
Step 13
Add 1 tablespoon of anchovy sauce for umami and 1 tablespoon of sugar (a standard tablespoon, not heaped) to balance the flavors. Stir well. Bring the stew to a boil over high heat, then reduce to medium-low and simmer gently.
Step 14
Let the stew simmer until the liquid has reduced and thickened to your desired consistency, about 15-20 minutes. This allows the flavors to meld beautifully. If the color isn’t as vibrant as you’d like, you can add a pinch of gochugaru (Korean chili flakes) for a richer red hue (optional).
Step 15
Once the stew has thickened, it’s time for the final aromatic additions. Scatter the sliced Korean chili peppers and chives evenly over the top.
Step 16
Increase the heat slightly and gently stir the chives for just 1-2 minutes, until they are slightly wilted but still retain some freshness. Be careful not to overcook them, as this can diminish their crisp texture and bright flavor. Your delicious Doenjang and Brisket Kimchi Stew is ready!
Step 17
Serve the finished stew in a beautiful bowl. Enjoy this hearty and flavorful meal with a bowl of warm rice. Bon appétit!
