Rich Beef Brisket Doenjang Jjigae (Korean Soybean Paste Stew) – The Ultimate Recipe
Super Easy & Delicious Beef Brisket Doenjang Jjigae: Perfecting the Doenjang-to-Gochujang Ratio
They say Kimchi Jjigae is successful if the kimchi is good, and Doenjang Jjigae is successful if the doenjang ratio is right! After many attempts, I’ve discovered the optimal seasoning ratio for a perfect Doenjang Jjigae. For a 3-4 serving pot, just remember this ratio! It’s incredibly satisfying, especially on a chilly day with a bowl of warm rice.
Ingredients- 100g Beef Brisket (thinly sliced)
- 1 Tbsp Mirin (or cooking wine)
- 4 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1500ml Water (6 cups)
- 2 Coin-shaped Anchovy/Beef Broth Cubes (beef broth flavor recommended)
- 1 Tbsp Minced Garlic
- 1/2 Zucchini, sliced
- 1 bunch Enoki Mushrooms, trimmed
- 1/2 block Firm Tofu, cubed
- 1/4 Onion, sliced
- 1/4 stalk Green Onion, diagonally sliced
- 1 Korean Green Chili Pepper, diagonally sliced (optional)
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Since beef brisket releases plenty of its own flavorful fat, cook it over low heat in a pan without adding any oil. This allows the fat to render out nicely and prevents the meat from burning.
Step 2
To eliminate any potential gamey smell and enhance the flavor, I add 1 tablespoon of mirin (or cooking wine) and sauté the brisket until lightly browned. You can skip the mirin if you’re not sensitive to the meat’s smell or if you prefer.
Step 3
Now, for the heart of the stew: the seasoning! Add 4 tablespoons of doenjang and 1 tablespoon of gochujang. Stir-fry them with the sautéed beef brisket over low heat for another 1-2 minutes, allowing the pastes to coat the meat well. This step deeply infuses the savory, nutty flavor of the doenjang.
Step 4
Pour in 1200ml (6 cups) of water, which will form the base of the broth, and switch the heat to medium. The amount of water can be adjusted based on the quantity of other ingredients.
Step 5
Add 1 tablespoon of minced garlic to enhance the stew’s savory notes and continue simmering over medium heat. Let the garlic aroma infuse into the broth.
Step 6
Prepare the vegetables and other ingredients for the stew. Slice the zucchini thinly, and cut the tofu into bite-sized cubes. Trim the base of the enoki mushrooms and separate the strands. Slice the green onion and Korean green chili pepper diagonally. Thinly sliced onion is also a great addition.
Step 7
Once the broth begins to boil vigorously, add the 2 broth cubes for extra depth of flavor, along with all the prepared ingredients: zucchini, tofu, enoki mushrooms, onion, green onion, and chili pepper.
Step 8
Reduce the heat to medium-low and let the stew simmer gently for 5-7 minutes, either covered or uncovered. This allows the ingredients to cook through and the flavors to meld beautifully, naturally thickening the broth.
Step 9
Finally, stir in 1 tablespoon of gochugaru (chili flakes) and taste the stew. If it needs more saltiness, add a little more doenjang or water to adjust the seasoning to your preference. Your delicious Beef Brisket Doenjang Jjigae is ready to be enjoyed!
