Beef Brisket Doenjang Stew
A doenjang stew enriched with thin-sliced beef brisket for a deep, savory broth. Potato, zucchini, and tofu round it out, with Cheongyang chili for a spicy kick.
Ingredients
Main Ingredients
- Beef brisket (thin-sliced)15 slices
- Potato1
- Korean zucchini1/2
- Onion1/2
- Cheongyang chili2
- Enoki mushroomsA little
- Tofu1/2 block
- Rice water (or water/anchovy broth)3-4 cups
Seasoning
- Doenjang (soybean paste)2 tbsp
- Gochujang (chili paste)1 tbsp
Directions
- 1
Place the beef on paper towels to lightly blot off the excess blood.
- 2
Cut the vegetables into bite-size pieces.
- 3
Add doenjang and gochujang to an earthenware pot in a 2:1 ratio.
- 4
Pour in the rice water and bring to a boil. Anchovy broth or plain water works too.
- 5
Add the potato first since it takes longest to cook, and let it simmer.
- 6
Once it comes to a rolling boil, add the onion and zucchini.
- 7
When the vegetables are cooked, slice the tofu and add it in.
- 8
Add the beef brisket, peeling off one slice at a time.
- 9
Add about 15 slices for two servings.
- 10
To cut the richness, slice in 2 Cheongyang chilies and top with enoki mushrooms.
- 11
Let it bubble away and your delicious beef brisket doenjang stew is ready.