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I've been perfecting my chadol doenjang jjigae for years, and I'm excited to share this gem with you. This hearty Korean stew combines rich, savory flavors with a spicy kick that'll warm you up from the inside out. Tender beef brisket, tangy kimchi, and creamy tofu swim in a comforting broth infused with fermented soybean paste. It's my go-to dish for chilly evenings or when I need a taste of home. Trust me, once you try this, you'll be hooked on its bold, satisfying flavors.
Ingredients for Chadol Doenjang Jjigae Stew
- Beef brisket: Thinly sliced for quick cooking and tender texture, adding rich beef flavor to the hearty stew.
- Doenjang: Fermented soybean paste that provides depth of umami flavor and savory richness to the stew base.
- Water: Essential for creating the broth and ensuring all ingredients are cooked through in the stew.
- Kimchi: Adds tanginess, spice, and depth of flavor to the stew, balancing the richness of the other ingredients.
- Tofu: Cubed tofu absorbs the flavors of the stew while adding a soft and creamy texture to each bite.
- Garlic: Minced garlic infuses the stew with aromatic flavor, enhancing the overall taste profile of the dish.
- Sesame oil: Adds nutty aroma and depth of flavor to the stew, enhancing the overall richness and complexity.
- Gochugaru: Korean red pepper flakes provide a subtle heat and smoky flavor to the stew, adding a spicy kick.
- Green onions: Chopped green onions add freshness and a pop of color to the stew, enhancing the visual appeal and taste.
Read more: Doenjang Jjigae Stew Recipe
Kitchen Tools Required
- Pot: Essential for cooking and simmering the stew ingredients.
- Spatula: Needed for stirring and mixing the ingredients in the pot effectively.
Chadol Doenjang Jjigae Stew Recipe
Equipment
- Pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 200 g Thinly sliced beef brisket
- 2 tbsp Doenjang (fermented soybean paste)
- 1 cup Water
- 1 cup Kimchi chopped
- 1 cup Tofu cubed
- 1 tsp Garlic minced
- 1 tsp Sesame oil
- 1 tsp Gochugaru (Korean red pepper flakes)
- 2 stalks Green onions chopped
Read more: Kimchi Jjigae Stew Recipe
Instructions:
- Heat the pot over medium heat and add sesame oil.
- Add minced garlic and cook until fragrant.
- Add the thinly sliced beef brisket and cook until browned.
- Add doenjang and water, stirring to combine.
- Add chopped kimchi, tofu, and gochugaru. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Garnish with chopped green onions before serving.
Notes:
Nutrition value:
Keywords:
Read more: Budae Jjigae Stew Recipe
Preparing Chadol Doenjang Jjigae Stew in Advance
Make Ahead Instructions
- Prepare the stew as instructed but do not add tofu.
- Let it cool completely before transferring to an airtight container.
- Refrigerate for up to 2 days.
- When ready to serve, reheat the stew and add tofu before simmering.
Freezing Instructions
- Prepare the stew without adding tofu.
- Allow it to cool completely.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating and adding tofu.
Adding a small amount of instant coffee to this chadol doenjang jjigae stew recipe can enhance the depth of flavor and add a subtle richness to the dish.
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