Korean Beef Brisket Doenjang Jjigae: Rich & Savory Stew
Hearty Doenjang Jjigae with Premium Korean Beef Brisket
Experience the exquisite flavor of this Doenjang Jjigae, elevated with premium Korean beef brisket (chadolbagi). The rich umami from fermented soybean paste and cheonggukjang is perfectly balanced by the tang of kimchi, creating a deeply satisfying and non-greasy stew. A truly special recipe perfect for holidays or any time you crave a comforting, flavorful meal. (Blog Source: https://blog.naver.com/yejin1108/221634778323)
Main Ingredients- 100g Korean beef brisket (chadolbagi)
- 1 medium potato
- 1/3 onion
- 1 green onion
- 1/2 block firm tofu
Seasoning & Others- 3 Tbsp cheonggukjang (rich soybean paste)
- 1 Tbsp doenjang (fermented soybean paste)
- 3 Tbsp kimchi (finely chopped)
- 3-4 cups rice water (approx. 600-800ml)
- 3 Tbsp cheonggukjang (rich soybean paste)
- 1 Tbsp doenjang (fermented soybean paste)
- 3 Tbsp kimchi (finely chopped)
- 3-4 cups rice water (approx. 600-800ml)
Cooking Instructions
Step 1
First, prepare the rice water. This is the cloudy water left after rinsing rice. You’ll need about 3-4 cups for two servings. Rice water adds a wonderful depth and creamy texture to the stew.
Step 2
Pour the prepared rice water into a pot. Dissolve 3 tablespoons of cheonggukjang and 1 tablespoon of doenjang into the water, ensuring there are no lumps for a smooth consistency. Peel the potato, cut it into bite-sized cubes (about 1.5 cm thick), and add it to the pot.
Step 3
Add the finely chopped kimchi (3 Tbsp), 1/3 of the onion, and the sliced green onion to the pot. Bring the stew to a rolling boil over high heat and let it simmer vigorously for about 10 minutes. This allows all the flavors to meld beautifully, with the kimchi adding a pleasant tang that cuts through richness.
Step 4
While the stew is simmering, cut the tofu into 1.5 cm cubes. Carefully add the cubed tofu to the pot after the initial 10-minute boiling period.
Step 5
Finally, add the premium Korean beef brisket (100g) and cook for just a short while until it’s done. Brisket cooks very quickly, so avoid overcooking to keep it tender. Taste the stew and adjust the seasoning if needed, adding 1 tablespoon of soy sauce (gin ganjang) for a final touch. You can also add a pinch of chili powder for extra spice, if desired.
