Korean Brisket Soybean Paste Stew
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thinly sliced brisket is added to the classic soybean paste stew base of rice-rinsing water and doenjang, cooked together with potato, zucchini, tofu, and cheongyang chili.
Read more
The marbled fat in the brisket renders into the broth as it cooks, building a richer and more savory base than the standard vegetable-only version. The cheongyang chili delivers a sharp heat that makes this stew especially good with a bowl of rice. Adding the brisket slices after the vegetables have softened partially prevents the meat from overcooking and turning tough during the remaining simmer time.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut the 120 g potato and 90 g zucchini into 1 cm thick bite-size pieces.
Dice the 70 g onion and 150 g tofu into spoon-friendly cubes, then thinly slice the hot green chili.
- 2Control
Pour 700 ml rice-rinsing water into a pot and dissolve 2 tablespoons soybean paste through a strainer.
Set over medium heat and stir along the bottom until the paste disperses and the broth starts to boil.
- 3Control
Add the potato, onion, and 1 teaspoon minced garlic, then simmer over medium-low heat for 7 to 8 minutes.
Keep the bubbling steady but not harsh, until the potato edges look slightly translucent.
- 4Control
Add the zucchini and tofu, then simmer for another 3 to 4 minutes.
Stir by nudging from the edge of the pot so the tofu stays intact while the broth seasons it.
- 5Control
Separate the 130 g brisket slices and add them without clumping, then add the hot green chili.
Simmer only 2 to 3 minutes, just until the meat changes color and its fat enriches the broth.
- 6Finish
Turn off the heat when a chopstick slides easily into the potato.
Do not keep boiling after the brisket is cooked, or it can toughen, and serve the stew hot with rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Marbled brisket fat melts into a savory chadol doenjang jjigae for beefy depth.
- Finish cue
- Keep the bubbling steady but not harsh, until the potato edges look slightly translucent.
- Avoid this
- Do not keep boiling after the brisket is cooked, or it can toughen, and serve the stew hot with rice.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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