Rich and Savory Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew)
The Ultimate Beef Brisket Doenjang Jjigae for an Extra Flavorful Meal
Whipping up a delicious Doenjang Jjigae using leftover beef brisket! The savory oil from the brisket combined with the rich soybean paste creates a magical stew that will have you finishing your rice bowl in no time, especially when you’re not feeling very hungry. Doesn’t it look appetizing? Let’s get cooking this warm, comforting stew together!
Stew Ingredients
- Beef brisket about 1 handful (approx. 100g)
- Potatoes 2 (medium-sized)
- Zucchini 1/3
- Oyster mushrooms a handful (or your favorite mushrooms)
- Onion 1/2
- Green chili pepper 1
- Scallion 1/2 stalk
- Firm tofu 1/2 block
- Minced garlic 1 Tbsp
Seasoning for Doenjang Jjigae
- Korean soup soy sauce 2 Tbsp (adjust based on saltiness of homemade doenjang)
- Doenjang (Korean soybean paste) 1 Tbsp (based on store-bought; adjust for homemade)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Fish sauce 1 Tbsp (for extra umami!)
- Salt to taste (for final seasoning)
- Korean soup soy sauce 2 Tbsp (adjust based on saltiness of homemade doenjang)
- Doenjang (Korean soybean paste) 1 Tbsp (based on store-bought; adjust for homemade)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Fish sauce 1 Tbsp (for extra umami!)
- Salt to taste (for final seasoning)
Cooking Instructions
Step 1
We’re using leftover beef brisket for this recipe. Prepare about 1 handful, which is approximately 100g. If using frozen brisket, let it thaw naturally before using.
Step 2
Prepare and chop the vegetables and tofu for the stew. Peel the potatoes and slice them thinly, about 0.5cm thick. Slice the zucchini and onion similarly. Trim the tough ends of the oyster mushrooms and separate them into strands. Finely chop the scallion and green chili pepper. Cut the tofu into bite-sized pieces.
Step 3
Heat a pot over medium heat without adding any oil. Add the beef brisket and stir-fry. The brisket will release its own fat, so there’s no need to add extra oil. Once the meat starts to cook, add the minced garlic and stir-fry together until fragrant. When the meat is cooked through and no longer pink, move to the next step.
Step 4
Once the beef brisket is nicely browned, add the sliced potatoes and stir-fry together for about 1 minute. Sautéing the potatoes beforehand helps to keep the stew clear and prevents them from becoming mushy.
Step 5
After stir-frying the potatoes, pour in enough water to fill the pot (about 700ml to 1 liter, adjust according to your desired consistency). Once the water comes to a boil, add 2 Tbsp of Korean soup soy sauce. This sauce adds a deep umami flavor to the stew.
Step 6
Add 1 Tbsp of doenjang and 1 Tbsp of gochugaru. It’s best to dissolve them through a sieve into the boiling liquid; this prevents clumps and ensures they blend smoothly into the broth. Skim off any foam or excess oil that rises to the surface while simmering to create a cleaner, more delicious stew.
Step 7
When the broth is simmering and the potatoes are halfway cooked, add the sliced zucchini, oyster mushrooms, and onion. Bring it back to a boil. At this stage, add all ingredients except for the scallion and green chili pepper.
Step 8
Once the ingredients are cooked to a reasonable degree, add 1 Tbsp of fish sauce for an extra layer of flavor. Finally, season with a little salt to adjust the overall taste. Add the fish sauce and salt gradually, tasting as you go, to reach your preferred seasoning level.
Step 9
When all the ingredients are tender and the broth has developed a rich flavor, add the cubed tofu, chopped scallions, and green chili peppers. Let it simmer gently for just a bit longer. Stir gently to avoid breaking the tofu. Once the flavors of the scallions and chili peppers have infused slightly, turn off the heat and your delicious Beef Brisket Doenjang Jjigae is ready!
