Korean Beef Brisket Bean Paste Stew (Doenjang-jjigae)

Recreate the deep, savory flavors of a premium Gangnam meat restaurant with this rich bean paste stew, featuring tender beef brisket and a secret savory boost.

Ingredients

• 3 tbsp doenjang (Korean bean paste)
• 3 tbsp ssamjang
• 1 tbsp gochujang (red pepper paste)
• 200 g beef brisket, thinly sliced
• 1/2 block tofu
• 1 zucchini
• 1/4 onion
• 1 bunch enoki mushrooms
• 2 stalks green onions
• 0.5 tbsp anchovy seasoning powder
• 1 tbsp cooking oil

Instructions

1. 1Fry the paste base

   

   Place one spoonful of cooking oil into a pot, add three spoonfuls each of bean paste and ssamjang, and fry over low heat. Add one spoonful of red pepper paste halfway through and continue to fry.

   Tip: Frying the pastes in oil helps release their deep, savory flavors before adding water.
2. 2Add water

   

   Pour two paper cups of water into the pot with the fried paste mixture. Stir to combine and bring to a boil.

   Tip: Ensure the paste is fully dissolved into the water for a smooth, even base.
3. 3Slice zucchini

   

   Slice a zucchini into semi-circles on a cutting board, preparing them to be added to the stew once the broth boils.

   Tip: Slicing the zucchini into uniform pieces ensures even cooking.
4. 4Add zucchini to stew

   

   Once the broth is boiling, carefully add the sliced zucchini pieces into the pot.

   Tip: Adding the vegetables to the boiling broth helps them soften quickly.
5. 5Dice the onion

   

   Dice a quarter of a white onion on a cutting board. This will add natural sweetness and depth to the stew.

   Tip: Dice the onion into bite-sized chunks so they balance well with the other ingredients.
6. 6Add tofu

   

   Add half a block of tofu, cut into bite-sized pieces, into the bubbling stew.

   Tip: Add the tofu gently to avoid breaking the pieces.
7. 7Add the mushrooms

   

   Take a small bunch of fresh enoki mushrooms and place them gently on top of the boiling stew to soften and absorb the flavorful broth.

   Tip: If you have mushrooms in the fridge, feel free to add them to enrich the texture and flavor of the stew.
8. 8Chop the green onions

   

   Finely chop fresh green onions on a wooden cutting board to use as a flavorful garnish for the final dish.

   Tip: Green onions add a fresh, sharp contrast to the rich, savory taste of the bean paste stew.
9. 9Season with anchovy powder

   

   Add half a spoonful of anchovy seasoning to the stew and stir well. This key ingredient is the secret to achieving that authentic restaurant-style depth of flavor.

   Tip: Anchovy seasoning provides a rich umami punch that elevates the bean paste broth significantly.
10. 10Add beef brisket

    

    Add thin slices of raw beef brisket into the hot, bubbling stew. Let the meat cook in the broth until it is tender and fully incorporated.

    Tip: Using beef brisket or thinly sliced pork belly makes the stew significantly more delicious and hearty.

Storage & Reheating

Burn It Off

Frequently Asked Questions