Rich and Flavorful Beef Brisket Budae Jjigae Recipe
How to Make Delicious Beef Brisket Budae Jjigae at Home
Introducing a Beef Brisket Budae Jjigae recipe that boasts a deep, rich flavor from the combination of generous amounts of sausage and tender beef brisket. This dish, perfect for any occasion, elevates the classic Budae Jjigae with the savory goodness of beef brisket. The fantastic harmony between the meats is so captivating that it will make you devour a bowl of rice in no time. Make your delicious Beef Brisket Budae Jjigae right now!
Essential Ingredients
- 100g beef brisket
- 1 can canned processed meat (e.g., Spam)
- 2 sausages
- 1 onion
- 1/2 stalk green onion
- 1/2 pack enoki mushrooms
- 1 handful bean sprouts
- 1 handful bok choy
- 2 beef bone broth cubes
- 800ml water (or 800ml beef bone broth)
- 1 handful glass noodles (dried)
Cooking Instructions
Step 1
Gently pat the beef brisket dry with paper towels. In the pot you’ll be cooking the Budae Jjigae in, lightly sauté the brisket over medium heat. The rendered fat will be used to prevent sticking and add flavor to the stew.
Step 2
Remove the sautéed beef brisket from the pot and set aside temporarily. While processed meats are the star of Budae Jjigae, adding thinly sliced beef brisket or pork belly enhances the texture and savory flavor.
Step 3
Soak the glass noodles in cold water for about 20 minutes. You can use regular glass noodles or flat glass noodles, whichever you prefer. Soaking them beforehand reduces cooking time and prevents them from becoming mushy.
Step 4
Dissolve the 2 beef bone broth cubes in 800ml of warm water. If you don’t have broth cubes, you can use 800ml of pre-made beef bone broth. The broth is crucial for a deep flavor.
Step 5
Peel and thinly slice the onion into about 0.5cm strips. Slicing them not too thin will ensure a pleasant chew.
Step 6
Clean the green onion and cut the white part lengthwise into halves. Cut the green parts into large pieces. The long white parts will add a fragrant aroma to the broth.
Step 7
Slice the canned processed meat (like Spam) into pieces about 0.7cm thick. You can also cut them into larger pieces for a more appealing presentation.
Step 8
Slice the sausages diagonally into pieces about 0.7cm thick. Slicing them on the bias creates a larger surface area for the broth and seasonings to penetrate.
Step 9
Now, let’s make the delicious seasoning paste. In a bowl, combine 3 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp soup soy sauce, 1/2 Tbsp doenjang, 1/2 Tbsp gochujang, and a pinch of black pepper. Mix well until all ingredients are evenly incorporated.
Step 10
Spread the sliced onions evenly over the bottom of the pot where the brisket was sautéed. The onions will release sweetness as they cook and act as a barrier to prevent other ingredients from sticking.
Step 11
Arrange the prepared vegetables attractively on top of the onions. Trim the stems of the enoki mushrooms and add them, along with the bok choy and bean sprouts, for freshness.
Step 12
Neatly arrange the sliced processed meats and sausages on top. Placing them facing each other enhances the visual appeal and allows them to meld together as they cook.
Step 13
Pour the pre-dissolved beef bone broth to fill the pot. Then, add the seasoning paste, 3 Tbsp of canned baked beans, and 3 Tbsp of stir-fried kimchi on top of the broth. The stir-fried kimchi adds a wonderful umami flavor.
Step 14
Finally, place the reserved sautéed beef brisket, soaked glass noodles, and diagonally sliced green onions attractively on top. Now, bring the stew to a boil over high heat.
Step 15
Once the stew is boiling vigorously, reduce the heat to medium and let it simmer for another 5-7 minutes, or until the vegetables are tender and the flavors have melded. Taste the broth and adjust seasoning with more soup soy sauce or salt if needed. Your delicious Budae Jjigae is ready!
