Chadoldoenjangjjigae || Beef Brisket Soybean Paste Stew, 牛胸肉大酱汤, 牛胸肉大醬湯, 牛のともばら肉入りテンジャンチゲ, 차돌된장찌개 1

Chadoldoenjangjjigae is a popular Korean stew that features thinly sliced beef brisket (chadolbaggi) simmered in a flavorful soybean paste broth. It’s a hearty and comforting dish that’s perfect for a cold winter day.

Ingredients:

• Thinly sliced beef brisket (chadolbaggi)
• Soybean paste (doenjang)
• Water
• Dried anchovies
• Dried kelp
• Onion, sliced
• Garlic, minced
• Green onion, chopped
• Red pepper flakes
• Tofu, cubed (optional)
• Mushrooms (optional)

Instructions:

1. Make the broth: Boil dried anchovies and kelp in water to create a flavorful broth. Strain the broth to remove the solids.
2. Cook the beef: In a pot, sear the thinly sliced beef brisket until it’s slightly browned.
3. Add the broth and seasonings: Pour the strained broth into the pot with the beef. Add soybean paste, onion, garlic, green pepper flakes, and any additional vegetables like tofu or mushrooms.
4. Simmer: Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the beef is tender and the flavors have blended.
5. Serve: Serve hot with rice.

Tips:

• Soybean paste: Adjust the amount of soybean paste to your preferred taste.
• Vegetables: You can add other vegetables like zucchini, potatoes, or spinach to the stew.
• Toppings: Serve with a dollop of kimchi or a fried egg for added flavor.