Savory Beef Brisket Doenjang Jjigae: Rich & Flavorful!
How to Make Delicious Beef Brisket Doenjang Jjigae, Simple Doenjang Stew Recipe
Learn how to easily make a deeply savory and rich beef brisket doenjang jjigae at home, just like in a restaurant! The abundant umami from the brisket, combined with various vegetables and soft tofu, creates a perfect meal that will have you finishing your rice in no time. Follow this detailed, beginner-friendly recipe to create a delicious meal.
Main Ingredients- Beef brisket, appropriate amount
- 1/2 onion (optional)
- 1/2 to 1 block firm tofu
- Zucchini, appropriate amount
- 1-2 Korean green chili peppers (adjust spiciness)
- 1 bunch green onions
- 2-3 Tbsp doenjang (soybean paste, adjust to your taste)
- 1 cube soup stock (or anchovy-kelp broth)
- 0.5-1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 600ml water (or rice water)
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the doenjang jjigae. Onion is optional but adds sweetness. Dice the zucchini and tofu into bite-sized pieces. Slice the green onions diagonally. Korean green chili peppers add a spicy kick, but you can omit them if you prefer less heat. Finely chop the chili peppers.
Step 2
Heat a pot and add the beef brisket. If your brisket isn’t pre-sliced, cut it into bite-sized pieces. Stir-fry over medium heat until the brisket fat begins to render. Add the minced garlic and green onions and stir-fry together to enhance the aroma. It’s important to stir-fry over medium heat to prevent the meat from burning.
Step 3
Once the brisket is partially cooked, pour in 600ml of water. Using rice water or anchovy-kelp broth will give the soup a deeper, richer flavor. Clear water is fine too, but I used 600ml of water as I had a good amount of brisket.
Step 4
Add 1 cube of soup stock to further elevate the broth’s flavor. Using a commercial soup cube makes it easy to achieve a deep taste. If you’re using anchovy-kelp broth, you can skip this step.
Step 5
Now it’s time to dissolve the doenjang. Since doenjang varies in saltiness and flavor from household to household, it’s best to add it 1 tablespoon at a time, adjusting the seasoning based on the water quantity, rather than adding too much at once. I added 2 tablespoons first, considering the amount of water and the saltiness of my doenjang. Make sure to dissolve the doenjang thoroughly without lumps.
Step 6
Add 0.5-1 tablespoon of red pepper flakes (gochugaru) for a spicy kick and added depth of flavor. Adjust the amount to your preference. Adding gochugaru also gives the soup a more appetizing color.
Step 7
Add the prepared zucchini and tofu to the pot. Adding tofu too early might cause it to crumble, so it’s best to add it when the zucchini is partially cooked. However, you can add it at your convenience based on your preference. Bring to a rolling boil over high heat to allow all ingredients to meld together.
Step 8
Finally, generously add the chopped Korean green chili peppers. The spicy aroma will fill the air, completing your delicious doenjang jjigae. (Green chili peppers are optional.) Once all ingredients are cooked and the stew is bubbling vigorously, your savory beef brisket doenjang jjigae is ready! Enjoy it with a warm bowl of rice!
