Korean Beef Brisket & Water Parsley Chili Stew

Quick answer

Total time: 43 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

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.

Ingredients

servings

IngredientAmountUnit

beef brisket slices320 gg

water parsley120 gg

potato220 gg

onion140 gg

firm tofu250 gg

gochujang2 tbsptbsp

Korean chili flakes1 tbsptbsp

minced garlic1 tbsptbsp

beef stock1300 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Control

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.
3

Heat

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.
4

Control

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rendered beef fat carries a dense spicy body in chadol minari gochujang jjigae.
Finish cue: 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.
Avoid this: 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.