Korean Stir-Fried Zucchini and Beef Brisket with Doenjang
Quick answer
- Total time
- 21 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Three ingredients divide the labor in this stir-fry: beef brisket renders the fat, doenjang provides the fermented backbone, and zucchini supplies the body of the dish.
Read more
The brisket goes into a dry pan first, no added oil, so its own fat melts out and becomes the cooking medium. Doenjang added directly to that rendered fat fries for thirty seconds until the raw paste smell cooks off and a deeper fragrance develops. Then the zucchini, sliced into half-moons, goes in with a dash of soup soy sauce over high heat. Total cooking time from pan to plate runs about five minutes - push past that and the zucchini releases too much water and turns limp. Sliced cheongyang chili at the end keeps a sharp heat in the background. A drizzle of perilla oil with the heat off gives a clean, herbal finish. Works as a banchan alongside rice, or spooned over a full bowl of steamed rice as a quick one-dish meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 220g of zucchini into 0.5cm half-moons, cut 70g of onion into thin 0.3cm strips, and finely chop one cheongyang chili into rings about 0.5cm thick.
- 2Season
In a small bowl, combine 1 tablespoon of doenjang and 1 teaspoon of soup soy sauce.
Stir thoroughly with a spoon until the paste is smooth and clump-free.
- 3Control
Place 220g of beef brisket in a dry pan without oil.
Stir-fry over medium-high heat for about 2 minutes until the meat is browned and its fat renders completely.
- 4Control
Add 1 tablespoon of minced garlic and the onion to the rendered beef fat.
Stir for 1 minute until fragrant, then add the zucchini and increase to high heat.
- 5Season
Add the seasoning paste and stir-fry for 2 minutes.
Add the chili and cook for 1 more minute, stopping while the zucchini still retains a slight, crisp bite.
- 6Finish
Turn off the heat and drizzle 1 teaspoon of perilla oil.
Toss briefly to coat with the nutty aroma and serve immediately before the vegetables release excess moisture.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beef brisket fat renders into a savory base for zucchini and fermented doenjang.
- Finish cue
- Turn off the heat and drizzle 1 teaspoon of perilla oil.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
21min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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