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:
- Make the broth: Boil dried anchovies and kelp in water to create a flavorful broth. Strain the broth to remove the solids.
- Cook the beef: In a pot, sear the thinly sliced beef brisket until it’s slightly browned.
- 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.
- 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.
- 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.
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