Korean Beef Brisket & Water Parsley Chili Stew
Quick answer
This spicy stew simmers marbled beef brisket and water parsley in a gochujang-based broth built from beef stock, chili paste, and gochugaru.
What makes this special
- Rendered beef fat carries a dense spicy body in chadol minari gochujang jjigae.
- Chadol fat dissolves into gochujang broth giving dense, heavy spicy body
- Potato starch released during cooking naturally thickens the broth without additives
Key ingredients
Core cooking flow
- 1 Slice the potatoes and onions into chunky 2 cm pieces, and cut the washed wa...
- 2 Add 320g of beef brisket to a preheated pot over medium heat and stir-fry fo...
- 3 Stir in 2 tablespoons of gochujang, 1 tablespoon of chili flakes, and 1 tabl...
This spicy stew simmers marbled beef brisket and water parsley in a gochujang-based broth built from beef stock, chili paste, and gochugaru. The brisket's fat renders into the broth as it cooks, adding body and a rich savoriness that rounds out the chili heat. Water parsley loses its fragrance quickly over high heat, so it should be added in the final thirty seconds or placed directly in the bowl before serving to preserve its herbal brightness. Potato chunks and firm tofu soak up the red broth and make the stew substantial, while generous minced garlic gives the spicy finish a clean, defined edge.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice the potatoes and onions into chunky 2 cm pieces, and cut the washed water parsley into 5 cm segments, keeping them separate to add at the very end of cooking.
- 2Control
Add 320g of beef brisket to a preheated pot over medium heat and stir-fry for 1 minute until the fat renders out, which will create a rich and savory broth.
- 3Heat
Stir in 2 tablespoons of gochujang, 1 tablespoon of chili flakes, and 1 tablespoon of minced garlic, sautéing for 30 seconds while ensuring the spices do not burn in the fat.
- 4Control
Pour in 1300ml of beef stock along with the potatoes and onions; bring to a boil, then reduce the heat and simmer for 12 minutes until the vegetables are tender.
- 5Control
Add 250g of firm tofu cut into bite-sized cubes and simmer for 5 more minutes, allowing the tofu to absorb the red broth until the stew reaches a substantial thickness.
- 6Finish
Add the water parsley for the final 30 to 60 seconds just to let it wilt slightly without losing its herbal fragrance, then immediately turn off the heat and serve.
After the steps
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