Rich and Tender Beef Brisket Sundubu Doenjang Jjigae
Beef Brisket and Soft Tofu Doenjang Jjigae: A Flavorful Korean Stew!
Experience a comforting Korean stew where the savory depth of doenjang (fermented soybean paste) meets the rich, buttery flavor of beef brisket, all balanced by the silken tenderness of soft tofu. This jjigae is sure to be a delightful addition to any meal.
Main Ingredients
- Beef Brisket 300g
- Dried Zucchini 1 handful
- Dried King Oyster Mushrooms 1 handful
- Soft Tofu (Sundubu) 2 packs
- Dried Anchovies for broth 1 handful
- Dried Kelp about 4-5 pieces (small)
- Radish (Moo) 200g
- Onion 1/2 medium
- Spicy Green Chilies (Cheongyang) 2-3
- Green Onion (Scallion) 1/2 stalk
Seasoning Ingredients
- Doenjang (Korean Soybean Paste) 2-3 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Black Pepper a pinch
- Doenjang (Korean Soybean Paste) 2-3 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Black Pepper a pinch
Cooking Instructions
Step 1
Let’s start by making the flavorful broth, the foundation of our delicious jjigae. In 2 liters of water, add the dried anchovies and kelp. Bring to a boil over medium-high heat and simmer for 10 minutes to create a rich, savory broth. Remove and discard the anchovies and kelp, keeping the clear broth.
Step 2
Next, prepare the ingredients that will add wonderful texture and flavor. Soak the dried zucchini and dried king oyster mushrooms in warm water until softened. Once rehydrated, cut them into bite-sized pieces. (If you don’t have dried vegetables, fresh zucchini and mushrooms can be used instead.)
Step 3
Finely chop the spicy green chilies (2-3) for a touch of heat and the green onion (half stalk) for a mild, fresh aroma. Adjust the amount of green chilies to your preference for spiciness.
Step 4
Finely chop half an onion. The onion will add sweetness and depth to the broth, making it even more delicious.
Step 5
Prepare the star ingredient: beef brisket. Cut the 300g of beef brisket in half to make it easier to cook and eat.
Step 6
Now, let’s start cooking the stew! In the prepared anchovy and kelp broth, dissolve 2-3 tablespoons of doenjang, making sure there are no clumps. Adjust the amount of doenjang based on its saltiness and your personal taste.
Step 7
Add the chopped onion, rehydrated zucchini, and mushrooms to the broth. Also, add radish cut into bite-sized pieces and bring everything to a gentle boil. (If you have pre-cut frozen radish, now is a great time to add it!)
Step 8
Once the vegetables are slightly tender, add the halved beef brisket, chopped green chilies, and chopped green onions. Stir gently to prevent the brisket from breaking apart.
Step 9
Finally, add the soft tofu by scooping large spoonfuls into the stew. Stir in 1 tablespoon of minced garlic, 1 tablespoon of gochugaru, and a pinch of black pepper. Let it boil vigorously over medium-high heat for 10 minutes until everything is well combined and the flavors have melded. Your delicious Beef Brisket Soft Tofu Doenjang Jjigae is ready!
Step 10
Here’s a pro tip! Beef brisket can be quite fatty. To prevent the stew from being too greasy, skim off any excess oil that rises to the surface while it’s cooking. This will result in a cleaner, more enjoyable flavor.
