Beef Brisket Doenjang Jjigae with a Deep Savory Broth
A deeply savory Korean soybean-paste stew: brown thin beef brisket first, then dissolve doenjang through a strainer for a clean, full-bodied broth.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Thin beef brisket120 g
- Potato1 medium (180 g)
- Zucchini1/3 medium (100 g)
- Onion1/2 medium (100 g)
- Firm tofu150 g
🥣 Sauce & Seasoning
- Anchovy-kelp broth650 ml
- Korean soybean paste2 tbsp
- Korean chili flakes1/2 tbsp
- Minced garlic1 tsp
- Green chili and scallion1/2 each
👨🍳 Cooking Steps
Cut potato into 1.5 cm pieces; slice zucchini and onion thickly. Cube tofu to 2 cm, then thinly slice chili and scallion.
Put brisket in a cold pot and cook over medium heat for 3 minutes, until the edges brown and rendered fat coats the pot.
Add potato and onion, stir-fry 1 minute, then pour in 650 ml broth and bring it to a boil.
When boiling, dissolve doenjang in a ladle of broth, strain it into the pot, then add chili flakes and garlic.
When potato is nearly tender, add zucchini and tofu for 5 minutes. Add chili and scallion for the final 30 seconds, then serve immediately.
🌟 Pro Chef Tips
- • Start brisket in a cold pot without extra oil so its own fat renders gently without scorching.
- • Straining doenjang once makes the broth smoother and distributes saltiness evenly.
⚠️ Avoid Common Pitfalls
- ❌ If the soup is too salty, add hot water 2 tablespoons at a time rather than diluting it all at once.
- ❌ If zucchini is getting soft, turn off the heat and serve at once to stop carryover cooking.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
