Chadolbaegi Doenjang Jjigae

Ingredients

• 500 ml Water
• 1 Anchovy-kelp broth bag (For making the broth)
• 100 g Chadolbaegi beef brisket (Thinly sliced; the video says approximately 100 g, while the on-screen text gives 100–150 g)
• 150 g Firm tofu (About half a block)
• 0.5 Onion (Roughly chopped)
• 1 Small potato (Use half if saving the other half for another stew; slice thinly)
• Korean squash or zucchini (Optional; use about a pinky-length piece, cut into small chunks or thin pieces)
• Spring onion (About one hand-length piece, using both green and white portions)
• 2 Cheongyang chili peppers (Optional; adds a slight kick)
• Enoki mushrooms (A small handful; trim the ends. Add on top near the end as a garnish)
• 2 tbsp Doenjang paste (Heaping tablespoons)
• 0.5 tbsp Gochujang paste
• 0.5 tbsp Soup soy sauce (Regular soy sauce may be used instead)
• 0.5 tbsp Minced garlic
• 0.5 tbsp Gochugaru flakes (May be omitted, along with gochujang, for a milder traditional version)
• Additional water (Add a little if the stew becomes too thick while cooking)
• Cooked rice (Serve with fresh rice; the video prepares rice using an equal ratio of rice to water)

Steps

1. 1

   Prepare fresh rice separately if serving it with the stew. The video uses an equal ratio of rice to water and makes two cups of rice.

2. 2

   Pour 500 ml (2 cups) water into a pot. Add one anchovy-kelp broth bag and bring the liquid to a boil.

3. 3

   Reduce the heat to medium so the broth gently boils. Cook for about 10 minutes.

4. 4

   While the broth cooks, place the thinly sliced beef brisket between paper towels to absorb excess liquid. This helps reduce foam when the beef is boiled.

5. 5

   Drain the firm tofu and cut 150 g, about half a block, into small cubes.

6. 6

   Roughly chop half an onion. Thinly slice the small potato, and cut the optional Korean squash or zucchini into small pieces.

7. 7

   Cut the spring onion into pieces about the length of your hand, keeping both the green and white portions. Slice the cheongyang chilies. Trim the enoki mushroom ends and separate a small handful into loose pieces.

8. 8

   After 10 minutes, remove the broth bag. Skim off any foam remaining on the surface.

9. 9

   Add two heaping tablespoons of doenjang paste to the broth. Stir it directly into the pot, or dissolve it through a strainer if preferred.

10. 10

    Add half a tablespoon of gochujang paste and stir until the broth takes on an orangish-brown color.

11. 11

    Add the chopped onion, sliced potato, and Korean squash or zucchini to the simmering broth.

12. 12

    Add half a tablespoon of soup soy sauce, or regular soy sauce if soup soy sauce is unavailable.

13. 13

    Add half a tablespoon of minced garlic and half a tablespoon of gochugaru flakes. Stir to combine.

14. 14

    Add the cubed tofu and the prepared beef brisket to the stew.

15. 15

    If the bubbles become very large or the stew seems too concentrated, add a little water. Continue cooking until the vegetables and beef are cooked through.

16. 16

    Place the enoki mushrooms, spring onion, and sliced chili peppers on top. Continue cooking briefly so the mushrooms soften and the vegetables finish cooking.

17. 17

    Turn off the heat and serve the chadolbaegi doenjang jjigae hot with fresh rice.

Notes

The source does not state an exact final simmer time after the beef and vegetables are added; cook until the vegetables and beef are done. The video also grills leftover beef separately with sesame oil, salt, and black pepper, but that is a separate serving suggestion rather than part of the stew recipe.

Nutrition per serving

• main
• Korean
• stew
• spicy
• beef
• one-pot
• served-with-rice
• gluten-containing