Korean Stir-Fried Zucchini and Beef Brisket with Doenjang
This dish pairs two everyday Korean ingredients - thinly sliced beef brisket and young zucchini - in a doenjang-based stir-fry that comes together in under fifteen minutes. Brisket goes into the hot pan first, rendering its fat into a cooking medium that carries the fermented paste's flavor into the vegetables. The doenjang and soup soy sauce create a funky, salty glaze that clings to each half-moon of zucchini as it softens but keeps a slight resistance at the center. Cheongyang chili sliced in at the end adds a sharp, clean heat that lifts the heaviness of the beef fat. A final drizzle of perilla oil off-heat gives an herbal finish. It is a weeknight banchan that packs enough protein to double as a main course over steamed rice.
Adjust Servings
Instructions
- 1
Slice zucchini into half-moons, onion into strips, and finely slice the chili.
- 2
Mix doenjang and soup soy sauce in a small bowl to make the seasoning paste.
- 3
Stir-fry brisket in a hot pan over medium-high heat for 2 minutes to render fat.
- 4
Add garlic and onion for 1 minute, then add zucchini.
- 5
Add the paste and stir-fry 2 minutes, then add chili and cook 1 minute more.
- 6
Turn off heat, drizzle perilla oil, toss briefly, and serve immediately.
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