Big Mama Lee Hye-jung's Beef Brisket Doenjang-jjigae
A savory stew made by dissolving Korean fermented soybean paste, doenjang, into an anchovy and kelp broth, then simmering with tofu, zucchini, potatoes, onions, and chili peppers. Along with Kimchi Jjigae, it is one of the two pillars of Korean home cooking. It is a daily soup dish served with rice.
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⚠️ AI-generated recipe. Actual results may vary.
- Beef brisket(차돌박이)100 g
- Soybean paste (doenjang)(된장)3 tablespoons
- Red chili powder(고춧가루)1 teaspoons
- Sesame oil(참기름)1 tablespoons
- Minced garlic(다진마늘)1 tablespoons
- Seasoning (dashi powder/MSG)(조미료)⇄ Substitute ▼0.5 teaspoons
- Potato(감자)1 count
- Onion(양파)0.3 count
- Shiitake mushroom(표고버섯)2 count
- Zucchini(애호박)0.5 count
- Green onion(대파)1 stalks
- Tofu(두부)0.5 blocks
- Green chili pepper(풋고추)2 count
- Plum extract(매실청)1 teaspoons
- Dried anchovies(멸치)⇄ Substitute ▼5 pieces
- Dried kelp(다시마)⇄ Substitute ▼3 cm
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Steps
Tap a step with a time badge to jump to that moment in the video. · approximate position
- 1Heat 1 tablespoon of sesame oil in an earthenware pot, add 3 tablespoons of soybean paste, and sauté briefly.▶ 0:15
- 2Pour 500cc of water into the sautéed soybean paste, add the Big Mama secret coin (or anchovies and kelp), and bring to a boil to make the broth.▶ 1:08
- 3Cut the potatoes into bite-sized pieces, soak in water for 30 seconds to a minute to remove starch, and add them to the pot before it starts boiling.▶ 2:02
- 4Chop the shiitake mushrooms, zucchini, green onion, green chili pepper, tofu, and onion into suitable sizes.▶ 2:55
- 5Once the stew starts boiling, add the shiitake mushrooms, tofu, green onion, minced garlic, red chili powder, and onion, then continue to boil.▶ 3:48
- 6Stir in 1 teaspoon of plum extract, then add the zucchini and beef brisket. Boil until everything is cooked through to finish.▶ 4:42
💡 Cooking Tips
You must add the doenjang from the beginning and simmer it for a long time to draw out the savory flavor (the opposite of miso). Using rice water or anchovy-kelp broth instead of plain water significantly enhances the umami. Adding Cheongyang chili peppers adds a spicy kick to the aftertaste.
⇄ Substitutes
If you don't have doenjang, you can substitute it with Japanese miso, but since miso is sweeter and milder, use a bit less and adjust the seasoning with salt. You can also use vegetable broth or light chicken stock instead of anchovy broth. Feel free to adjust vegetables like tofu, zucchini, and mushrooms.
Storage
Can be stored in an airtight container in the refrigerator for 3-4 days; the flavor of the doenjang deepens the more you reheat it. Tofu can become chewy if kept for too long, so it is recommended to cook only as much as you will eat.
Related
Cheonggukjang Jjigae, Gangdoenjang, Doenjangguk, Ssamjang.
FAQ
Q. How is Miso Soup different from Doenjang Jjigae?
A. Miso soup is a clear, mild soup made by dissolving miso at the very end and simmering briefly. Doenjang Jjigae is a much thicker and more savory dish where the doenjang is added from the beginning and simmered with vegetables and tofu until reduced and rich, meant to be eaten like a side dish.
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