Home BEEF Chadol Doenjang-jjigae (Soybean Paste Stew with Beef Brisket)

Chadol Doenjang-jjigae (Soybean Paste Stew with Beef Brisket)

by Yejiskitchenstories

This soybean paste stew is a hearty dish loaded with thinly sliced beef brisket, tofu, and onions. It’s a warm and savory dish that will satisfy any hungry belly!

what is chadol doenjang-jjigae?

In Korean, chadol (차돌) means thinly sliced beef brisket, and doenjang-jjigae (된장찌개) means soybean paste stew. It’s a hearty and flavorful soup made with a base broth of Korean soybean paste (된장), similar to Japanese miso.

This is a common stew you might’ve seen served as a side at Korean BBQ restaurants. I grew up eating this at least once a week but never got tired of eating since this stew has so many different variations. It’s a comforting childhood dish that I still enjoy to this day.

what you’ll need:

all the details

Cook the beef

Heat a heavy-bottomed pot (or a stone pot) on medium heat. Add the neutral oil and beef to the heated pot. Saute for about 1 minute, or until the beef is cooked.

Add other ingredients

Add the water, garlic, doenjang (fermented soybean paste), and gochugaru (if you want to make it spicy) to the pot. Stir to fully dissolve the soybean paste and bring the stew to a boil. Once the broth is at a boil, add the tofu, zucchini, onion, and mushrooms. Lower your heat and simmer the stew for about 5 minutes or until the vegetables are cooked and soft.

Serve with a side of rice and enjoy!

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Chadol Doenjang-jjigae (Soybean Paste Stew with Beef Brisket)

Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: n/a calories n/a fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 5 oz chadol (beef brisket), thinly sliced
  • 2 tablespoons garlic, minced
  • ¼ cup onion, diced
  • ¼ cup zucchini, diced
  • ¼ cup mushrooms
  • 3 tablespoons doenjang (Korean soybean paste)
  • 6 oz medium-firm tofu, diced
  • 1 tablespoon neutral oil, for cooking
  • 1 tablespoon gochugaru (optional)

Instructions

  1. Heat a heavy-bottomed pot (or a stone pot) on medium heat. Add the neutral oil and beef to the heated pot. Saute for about 1 minute, or until the beef is cooked.
  2. Add the water, garlic, doenjang (fermented soybean paste), and gochugaru (if you want to make it spicy) to the pot. Stir to fully dissolve the soybean paste and bring the stew to a boil.
  3. Once the broth is at a boil, add the tofu, zucchini, onion, and mushrooms. Lower your heat and simmer the stew for about 5 minutes or until the vegetables are cooked and soft. Serve with a side of rice and enjoy!
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