Hearty Beef Brisket and Tofu Doenjang Jjigae
The Perfect Doenjang Jjigae for Rice: Beef Brisket and Tofu Stew
Enjoy a Korean BBQ-style Doenjang Jjigae at home! This rich and flavorful stew is packed with generous chunks of beef brisket, soft tofu, and an assortment of fresh vegetables. It’s so satisfying, you won’t need any side dishes – perfect for mixing with a bowl of rice and enjoying every last drop.
Main Ingredients- Beef Brisket (thinly sliced) 300g
- Potatoes 2 medium
- Zucchini 1/3 medium
- King Oyster Mushrooms 1 medium
- Green Onions 1/2 stalk
- Onion 1/2 medium
- Korean Green Chili Peppers 3
- Red Chili Pepper 1/2
- Firm Tofu 1/2 block
Broth and Seasoning- Homemade Doenjang (Korean Soybean Paste) 2 Tbsp
- Store-bought Doenjang 2 Tbsp
- Minced Garlic 1 Tbsp
- Dried Anchovies (for broth) 10
- Dried Kelp (Kombu) strips 4 pieces
- Water 1.2 liters
- Salt (to adjust seasoning, optional)
- Homemade Doenjang (Korean Soybean Paste) 2 Tbsp
- Store-bought Doenjang 2 Tbsp
- Minced Garlic 1 Tbsp
- Dried Anchovies (for broth) 10
- Dried Kelp (Kombu) strips 4 pieces
- Water 1.2 liters
- Salt (to adjust seasoning, optional)
Cooking Instructions
Step 1
Let’s start by preparing all the ingredients for our delicious Doenjang Jjigae! First, peel the potatoes and cut them into bite-sized pieces, about 1.5 cm thick, making them easy to eat with a spoon.
Step 2
Cut the firm tofu in half, then into four equal pieces, and finally into roughly 2 cm cubes. Cubing the tofu like this will help it maintain its shape while cooking and keep it delightfully tender.
Step 3
Cut the zucchini in half lengthwise, then slice it into half-moon shapes about 0.7 cm thick. Avoid slicing them too thinly, as they can become mushy when cooked. A slightly thicker cut will give them a pleasant texture.
Step 4
Chop the onion into similarly sized pieces as the zucchini, about 1.5 cm thick. The onion will soften and release its natural sweetness, adding a wonderful depth of flavor to the broth.
Step 5
Slice the red chili pepper thinly on an angle, about 0.5 cm thick. Adding this towards the end will give the stew a beautiful color and a mild spicy kick.
Step 6
Trim the stems off the king oyster mushrooms and cut them into cubes similar in size to the zucchini. Their chewy texture will add another delightful dimension to the stew.
Step 7
Slice the green onions diagonally into about 1 cm pieces. Their fresh, aromatic quality will make the broth taste even more refreshing. You can use both the white and green parts.
Step 8
If you enjoy a bit of heat, finely chop the Korean green chili peppers. You can slice them in half and remove the seeds if you prefer a milder spice. Adjust the amount according to your preference.
Step 9
Now, let’s make the flavorful broth! In a pot, combine 1.2 liters of water, 4 strips of dried kelp, and 10 dried anchovies. Once the water comes to a boil, remove the kelp after about 3 minutes. Then, reduce the heat slightly and simmer for another 5-6 minutes to extract the anchovy flavor. Remove the anchovies with a sieve. Stir in 2 tablespoons of homemade doenjang into the clear broth.
Step 10
Next, add 2 tablespoons of store-bought doenjang. Stir well to dissolve the paste, then add the prepared potatoes. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until the potatoes are partially tender. Doenjang can vary in saltiness, so taste as you go and adjust the amount if needed.
Step 11
Once the potatoes are partially cooked, add the prepared zucchini, king oyster mushrooms, and onion to the doenjang broth. Let them simmer until tender.
Step 12
As the doenjang jjigae begins to boil, gently add the thinly sliced beef brisket, separating the pieces so they don’t clump together. The beef cooks very quickly, so be careful not to overcook it.
Step 13
Now, add 1 tablespoon of minced garlic to enhance the stew’s aroma and flavor. Continue to simmer over medium heat for about 5 more minutes, allowing the beef and all the ingredients to meld together beautifully. The broth will thicken slightly as it simmers.
Step 14
Finally, add the cubed tofu and the sliced red chili pepper. Simmer gently for another minute or two, stirring carefully to avoid breaking the tofu. Taste the stew and add a pinch of salt if needed to reach your desired seasoning. Once everything is cooked through, turn off the heat.
Step 15
This beef brisket and tofu doenjang jjigae is best enjoyed piping hot! Ladle it into individual earthenware pots or deep bowls. Serve with a steaming bowl of rice for a complete and incredibly satisfying meal. Enjoy!
