Rich and Savory Beef Brisket Doenjang Jjigae
Hearty Doenjang Jjigae with Beef Brisket and Homemade Doenjang
Introducing a heartwarming and slightly spicy Beef Brisket Doenjang Jjigae recipe that you can easily make at home with just your homemade doenjang (fermented soybean paste) and pre-made anchovy broth. The savory notes of the brisket combined with the rich umami of the doenjang make this a perfect rice companion!
Stir-fry Ingredients- Beef brisket 300g
- Half zucchini
- 1 bunch oyster mushrooms
- Half onion
- Half block firm tofu
Seasoning & Broth- 2 Tbsp minced garlic
- 2 Tbsp homemade doenjang (adjust to taste)
- 1 Tbsp chopped green onion
- 700ml anchovy and kelp broth (or water)
- 2 Tbsp minced garlic
- 2 Tbsp homemade doenjang (adjust to taste)
- 1 Tbsp chopped green onion
- 700ml anchovy and kelp broth (or water)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the zucchini into 0.5cm thick half-moons, and also slice the onion similarly. For the oyster mushrooms, trim the ends and then tear or slice them into bite-sized pieces.
Step 2
Pour about 700ml of the prepared anchovy and kelp broth (or water) into a pot and bring it to a boil over high heat. Once the broth begins to boil, add the beef brisket and gently separate the slices.
Step 3
When the beef brisket is partially cooked, stir in 2 tablespoons of homemade doenjang and 2 tablespoons of minced garlic, making sure to dissolve them well. After adding the doenjang, reduce the heat to medium and stir occasionally to prevent clumping; this will deepen the flavor of the broth.
Step 4
Once the broth is boiling again, add the prepared onion, mushrooms, zucchini, and the cubed tofu. Let it simmer until the vegetables are tender, then add 1 tablespoon of chopped green onion for a final simmer. Your delicious and savory Beef Brisket Doenjang Jjigae is ready! For an extra kick, you can add sliced chili peppers.
