Rich Beef Brisket Doenjang Jjigae Recipe
Chef Baek Jong-won’s Tip! Beef Brisket Doenjang Jjigae with Deep Flavor and Chewy Brisket
Introducing a deeply savory and rich Doenjang Jjigae made with flavorful beef brisket, known for its satisfyingly chewy texture. The harmony of the savory soybean paste and the tender brisket will have you craving bowl after bowl of rice. Learn this delicious recipe, complete with Baek Jong-won’s special tips, for an easy yet incredibly tasty home-cooked meal!
Main Jjigae Ingredients- Beef Brisket 8 slices (approx. 100g)
- Onion 1/2 medium
- Zucchini 1/4 medium
- Mushroom 1 (or any mushroom you prefer)
- Green Chili Pepper 1
- Red Chili Pepper 1
- Potato 1 medium
- Tofu 1/2 block (approx. 150g)
- Green Onion 1/2 stalk
Savory Broth Seasoning- Doenjang (Soybean Paste) 2 Tbsp (approx. 30g, a mix of stew-type and homemade doenjang is recommended for best flavor)
- Gochujang (Chili Paste) 1 Tbsp (approx. 15g)
- Minced Garlic 1 Tbsp (total 1.5 Tbsp)
- Sugar 1/2 Tbsp (approx. 5g, adjust based on onion quantity)
- Gochugaru (Red Pepper Flakes) 1 Tbsp (approx. 5g)
- Rice Water 1 Liter (or plain water, anchovy-kelp broth)
- Doenjang (Soybean Paste) 2 Tbsp (approx. 30g, a mix of stew-type and homemade doenjang is recommended for best flavor)
- Gochujang (Chili Paste) 1 Tbsp (approx. 15g)
- Minced Garlic 1 Tbsp (total 1.5 Tbsp)
- Sugar 1/2 Tbsp (approx. 5g, adjust based on onion quantity)
- Gochugaru (Red Pepper Flakes) 1 Tbsp (approx. 5g)
- Rice Water 1 Liter (or plain water, anchovy-kelp broth)
Cooking Instructions
Step 1
First, prepare the rice water, which will add a deep flavor to the jjigae. Using the third rinse of rice water imparts a subtle umami and smooth taste. If you don’t have rice water, plain water or store-bought anchovy-kelp broth can also be used.
Step 2
Prepare the additional ingredients for the jjigae. Cut the beef brisket into 6-8 slices. Dice the tofu into approximately 1.5cm cubes. Slice the green onion diagonally about 0.5cm thick. Similarly, slice the green and red chili peppers diagonally for color.
Step 3
Slice half an onion into 0.5cm thick pieces for a crisp texture, and a quarter of a zucchini into similar thickness for a tender bite. Cut one medium potato into about 1cm thick pieces for a creamy texture. Feel free to add mushrooms or other vegetables you have on hand; they will blend harmoniously into the rich doenjang jjigae flavor.
Step 4
Heat a pan over medium heat. Add the beef brisket and 1/2 Tbsp of minced garlic. Stir-fry lightly until the brisket is just cooked through. Since the brisket is thin, it cooks quickly, so be careful not to burn it. Stir-frying it first releases its flavorful oils and intensifies the taste, so there’s no need to add extra oil.
Step 5
Since potatoes take longer to cook, add them to the pan with the brisket and stir-fry them together to ensure they cook at a similar rate.
Step 6
Once the brisket and potatoes are partially cooked, pour in the prepared rice water to fill the pot. Adjust the amount of liquid to your preference. A good guideline is to use your soup bowl to measure: one bowl per person, plus an extra bowl for a slightly more generous serving.
Step 7
When the broth begins to boil, dissolve 2 Tbsp of doenjang into it. Mixing stew-type doenjang with homemade doenjang can create a richer and more complex flavor profile. Use the doenjang you have available and adjust the seasoning to your taste.
Step 8
Chef Baek Jong-won’s Tip! To enhance the broth’s depth, add 1 Tbsp of gochujang through a fine-mesh sieve. This technique removes any coarse bits from the gochujang, resulting in a smoother and cleaner broth.
Step 9
Add 1/2 Tbsp of sugar to balance the flavors, and stir in the remaining 1/2 Tbsp of minced garlic for an extra aroma boost. If you’ve used a lot of onions, you might want to reduce the sugar amount as they add natural sweetness.
Step 10
Add the ingredients that require more cooking time, such as the sliced onion, zucchini, and mushrooms, into the boiling broth.
Step 11
Add 1 Tbsp of gochugaru for a pleasant spicy kick. You can adjust the amount to your liking.
Step 12
When the jjigae is bubbling vigorously, add the diced tofu and the sliced green and red chili peppers. Your delicious Beef Brisket Doenjang Jjigae is now ready!
Step 13
Isn’t it simpler than you thought? Let the Beef Brisket Doenjang Jjigae simmer for another 5 minutes on high heat to allow the flavors to meld beautifully for an even deeper taste. You can also simmer it longer to reduce the broth to your preference.
