Chadol Dwenjang Jjigae (Soybean Paste Stew with Brisket)
Serves 4
15 mins prep
20 mins cook
35 mins total
A savory and comforting one-pot Korean stew made with thinly sliced brisket, fermented soybean paste, tofu, and various vegetables for a rich umami flavor.
0 servings
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1. Heat oil in a large pot or dutch oven over medium-high heat. 2. Add the thinly sliced brisket and chopped garlic, and sauté until the meat is mostly cooked through. 3. Pour in the water, followed by the fermented soybean paste. Stir well to dissolve the paste. 4. Add the chopped onions and zucchini to the pot and bring the stew to a boil. 5. Add the enoki mushrooms, cubed tofu, and sliced jalapeños. 6. Cover the pot and let the stew simmer until all the vegetables are tender. 7. Garnish with chopped green onions before serving. 8. Serve hot, next to a side of rice and kimchi.
