Rich Beef Brisket Soybean Paste Stew (Chadolbagi Doenjang Jjigae)
How to Make Authentic Korean Restaurant Style Brisket Doenjang Jjigae
Learn the secret to making a deeply flavorful and satisfying Brisket Doenjang Jjigae, just like you’d get at a Korean BBQ restaurant! My sister, who owns one, shared this incredible recipe.
Stew Ingredients- 150g beef brisket (chadolbagi) – adds richness and flavor
- 1/3 zucchini, cut into 1cm cubes
- 1/2 onion, cut into 1cm cubes
- 3 leaves Napa cabbage inner core, cut into bite-sized pieces (or substitute with bok choy)
- 1/2 green onion, sliced diagonally
- 1/2 block firm tofu, cut into 1.5cm cubes
- 1/3 enoki mushroom, base trimmed and separated into strands
- 2 shiitake mushrooms, wiped clean and thinly sliced (or substitute with king oyster mushrooms)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Dice the zucchini and onion into roughly 1cm cubes. Cubing vegetables prevents them from getting mushy during cooking and maintains a pleasant texture.
Step 2
Cut the Napa cabbage inner core into bite-sized pieces. Slice the green onion diagonally. If Napa cabbage core isn’t available, bok choy makes a great crunchy substitute.
Step 3
Finely chop the chili peppers if you like a bit of spice. Gently wipe any dust off the shiitake mushrooms with a paper towel and slice them thinly. King oyster mushrooms are also a delicious alternative for a chewy texture.
Step 4
Cut the tofu into cubes, about 1.5cm thick. Trim the base of the enoki mushrooms and separate them into individual strands. These will be added towards the end for a delicate aroma.
Step 5
In a pot, combine the water, dried anchovies (with guts removed), and kelp. Bring to a boil to create a flavorful broth, then remove and discard the anchovies and kelp. In the hot broth, dissolve 1 Tbsp of traditional soybean paste, 1 Tbsp of ssamjang, and 1 tsp of gochujang. (Aim for a rough ratio of 1:1:0.5 for doenjang:ssamjang:gochujang).
Step 6
Once the broth is simmering, add the prepared Napa cabbage, chopped chili peppers (if using), and the beef brisket. Cook until the brisket is thoroughly cooked through. (For a fattier flavor, thinly sliced pork belly can be used instead of brisket).
Step 7
Finally, season the stew with 2 Tbsp of fish sauce (or soy sauce), adding the enoki mushrooms and green onions. Simmer for another minute until the mushrooms and onions are tender. Taste and adjust seasoning if needed, as soybean pastes can vary in saltiness. Enjoy this deeply savory and aromatic stew, perfect with a bowl of rice!
