Chadol Doenjang Jjigae (Beef Brisket Fermented Soybean Stew)

Chadol Doenjang Jjigae (Beef Brisket Fermented Soybean Stew)

Rich and savory stew with beef brisket for a comforting meal.

[3 Servings, Under 30 Minutes, Intermediate]

Chadol Doenjang Jjigae, a Korean fermented soybean stew with beef brisket, is a hearty and flavorful dish perfect for those seeking warmth and comfort in a meal. This stew combines the rich taste of beef brisket with the depth of fermented soybean paste, offering a deliciously deep and savory experience.


  • Beef brisket (Chadol), 120g (our Wagyu Thin Sliced Brisket works well)
  • Onion, 1/3
  • Zucchini, 1 chunk (3 cm)
  • Tofu, 1/3 block
  • Mushrooms, a handful
  • Green onion, as needed


  • Doenjang (soybean paste), 2 tablespoons
  • Red chili powder, 1 tablespoon
  • Cooking sake, 1 tablespoon
  • Anchovy powder, 2 tablespoons
  • Minced garlic, 1/2 tablespoon
  • Cheongju (Korean rice wine), 1 tablespoon


  1. Prepare the doenjang seasoning by mixing the seasoning ingredients
  2. Prepare all ingredients - dice onion, zucchini and tofu. Slice mushrooms and shop green onion. Marinate the beef brisket with 1 tablespoon of Cheongju or rice wine.
  3. In an earthenware pot, stir-fry the pre-made doenjang seasoning. This step of stir-frying deepens the flavor of the stew.
  4. Once the doenjang emits a fragrant aroma, add 3 cups of water and the marinated beef brisket. Boil vigorously to extract a rich broth.
  5. When it starts to boil, add all vegetables except zucchini, tofu, and green onions.
  6. Skim off any foam, then add zucchini and tofu. Boil again briefly.
  7. Finish by adding the green onions.


  • Stir-frying the doenjang enhances the depth of the stew's flavor.
  • The combination of beef brisket with the rich soybean paste creates a heartwarming and satisfying dish.
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