How to Make Korea’s Classic and Comforting Doenjang Jjigae with Beef Brisket… Even Better

#koreanfood #recipe #doenjangjjigae This is one of Korea’s most popular jjigaes or stews. Probably the first stew that young Koreans encounter because it isn’t traditionally spicy and, and therefore, a dish most Koreans will associate with home cooking and comfort food. Despite being a country known for kimchi, red pepper paste (gochujang), and dried red pepper flakes… you’ll find a surprising number of adult Koreans who prefer Korea’s milder dishes like this one. My brother never cared for the spicy dishes I craved which is why this is one of his favorites. I crafted this recipe to be just spicy enough to notice and not offend. It should appeal to a wide range of palates. I think if you can handle kimchi or buffalo wings you shouldn’t have any difficulty enjoying this recipe as is. Still, if spicy food just isn’t your thing, feel free to omit any trace of peppers and I’m confident you’ll still enjoy this delicious and classic Korean dish. Obviously, if you’re a certified chili junkie, I can’t and wouldn’t stop you from adding more gochugaru but will caution you to add a little at a time. Anchovy Stock • 2 cups (480 ml) rice water, see note 1 below • 5 {5oz or 142g) large dried anchovies intestines removed and 2oz (57g) of dried sea kelp (dashima or kombu) or an equivalent amount of instant anchovy stock tablets or packets, see note 2 below regarding cooking dashima. Stew Ingredients • 4 oz or 113 grams of thinly sliced beef brisket • 2 heaping tbsp (30g) Korean doenjang paste • 1 tsp (5g) Korean chili paste (gochujang), see note 3 • 1 tsp (3g) Korean dried chili peppers (gochugaru), I use a 50/50 blend of coarsely ground and fine powder, see note 4. You can substitute with ½ teaspoon of paprika and 1/4 teaspoon or more of cayenne pepper. • 1 tsp (5g) of beef dashida or beef bouillon powder • 1 tsp (5g) sugar • 1/2 (about 50g) small onion, chopped • 1/2 (about 50g) small Mexican or grey squash or zucchini, cut in half lengthwise and cut into ¼ slices or simply cut into a ½ dice • 1/2 small Yukon gold potato (50g), cut into ¼ inch slices • 3.5 oz (100g) firm tofu (1/4 of a block), cut into ¼ slices or into a ½ dice • 1 oz (56g) enoki mushroom or shitake mushrooms, optional • 1 large clove garlic, grated finely minced • 1 tsp of ginger, grated • Couple slices of fresh green and red peppers for garnish, optional • 1 green onion, chopped Notes: 1. When prepping rice, save the water from the 3rd wash of rice 2. Try to remove the dashima or kombu before the water comes to the boil. The ideal temp to remove it is around 140-150 degrees Fahrenheit or 65 degrees Celsius. 3. Gochujang is a Korean fermented red pepper paste 4. Gochugaru is Korean dried red peppers that have been ground into either course flakes or a fine powder. The finely ground variety will be spicier than the coarsely ground. These peppers are quite different from your average red chili flakes or cayenne pepper. Timeline: 00:00 Intro 01:30 What is Doenjang (된장)? 04:04 Rice Water or Ssal-tteumul (쌀뜨물) 05:02 Anchovy Kelp Broth or Myeolchi-dasima-yuksu (멸치다시마육수) 09:02 Ingredients 12:50 Cooking Steps 16:00 Plating up and Final Thoughts Product Recommendations: Doenjang: https://amzn.to/4uAcjoF or https://amzn.to/4vzgWzN or https://amzn.to/4tX04Bx Gochujang: https://amzn.to/4v8SMvr or https://amzn.to/4wVMSiW Gochugaru: https://amzn.to/4f6XN33 or https://amzn.to/43ltbnv Dried Anchovies: https://amzn.to/43ECrCZ Dried Sea Kelp: https://amzn.to/4f6UCZc or https://amzn.to/4dCTonr Dashima Pack: https://amzn.to/4dzJliT Instant Anchovy Powder: https://amzn.to/42ZXbFg Hondashi: https://amzn.to/3RyhlDS Beef Dashida: https://amzn.to/4u1GGDs Gear: Iwatani Portable Butane Stove: https://amzn.to/4tXxuR3 Affiliate Disclosure: Some of the links above may be affiliate links to products that I use or recommend. That means if you purchase through the links above I earn a small commission. Still, I urge you to do some research and get yourself the lowest price you can... wherever you can. However, if you choose to purchase through my links... I greatly appreciate your support and thank you!