Chadol Doenjang Jjigae, Korean Brisket Soybean Paste Soup!

doenjang

🥗Healthier: miso paste

💰Cheaper: soybean paste

Miso offers a similar flavor profile with lower sodium content.

beef brisket

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Cottage cheese provides protein but changes texture.

zucchini

🥗Healthier: spinach

💰Cheaper: cabbage

Cabbage is often more affordable and adds bulk.

Start by preparing the beef brisket, which should be super thinly sliced. If you need to slice it yourself, freeze a small piece for 1-2 hours until slightly firm, then slice it carefully.

Peel and chop one small potato into 1/2 inch pieces. If you have a small leftover potato, you can use half of it.

Peel one onion and chop only about a quarter of it into the same size as the potato. Avoid using too much onion to prevent sweetness.

Cut half a block of soft tofu into 1-inch cubes, larger than the potato and onion pieces.

Heat a dry pan over medium heat and add the sliced beef brisket. Fry until it releases its fat and starts to brown, about 3-4 minutes.

Add the chopped onion and potato to the pan with the beef and continue to cook, stirring occasionally.

Pour in 3 cups of water. If you have Korean beef stock, it can be used instead of water for more flavor.

Add 3 tablespoons of doenjang and 1 tablespoon of gochujang to the pot. Stir well to combine and ensure there are no clumps of paste.

Once the mixture comes to a boil, add the tofu carefully to avoid breaking it apart. Stir gently.

Simmer the soup until the tofu is heated through and the potato is fully cooked, about 10-15 minutes. Add chopped garlic, green onions, and serrano pepper if desired during the last few minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens