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:
- chadol (thinly sliced beef brisket)
- garlic
- onion
- zucchini
- mushrooms (of choice)
- tofu (medium-firm)
- doenjang (Korean soybean paste)
- gochugaru (Korean chili pepper powder): optional but so delicious if you like spicy food.
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!
more recipes you may like:
- Korean Fish Cake Soup (Eomuk Guk)
- Korean Soybean Sprout Soup (Kongnamul Guk)
- Curry Udon Noodles
- Creamy Miso Hotpot
- Yukgaejang (Korean Spicy Beef & Vegetable Soup)
- Korean Beef Seaweed Soup (Miyeok-Guk)
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
- 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 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!
