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

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.

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