Chadol Sundubu Doenjang-jjigae (Beef Brisket Soft Tofu Soybean Paste Stew)
This Chadol Sundubu Doenjang-jjigae boasts a deep umami flavor, based on three types of Korean fermented pastes: Tojang (fermented soybean paste), Ssamjang (spicy dipping sauce), and Doenjang (soybean paste). The beef brisket and soft tofu create a smooth and hearty stew, characterized by a texture that's easy to swallow without needing to chew.
📝 Editor's Notes
Today's Chadol Sundubu Doenjang-jjigae (Beef Brisket Soft Tofu Soybean Paste Stew) is a perfect harmony of the deep flavors from three fermented pastes, the richness of beef brisket, and the softness of soft tofu.
Its smooth, easy-to-swallow texture makes it enjoyable for all ages.
The key to this stew is sautéing the fermented pastes first to maximize their umami, resulting in a much deeper and richer flavor than regular doenjang-jjigae.
It's highly recommended for a hearty and warm meal on a busy day, or when you need easily digestible food.
With a short cooking time of about 10 minutes, it's also a great option for beginners.
🛒 Ingredient Tips
The key ingredients that determine the flavor of this stew are the 'fermented pastes', 'beef brisket', and 'soft tofu'.
We use Tojang (토장), Ssamjang (쌈장), and Doenjang (된장), and the distinct flavors of each paste harmonize to create a deep taste.
Tojang provides a savory and deep flavor, Ssamjang adds umami and a slight spiciness, and Doenjang forms the basic taste.
If possible, using traditionally made pastes rather than commercial ones will enhance the flavor even more.
For beef brisket, choose cuts with a vibrant red color and a good balance of fat.
If using frozen beef brisket, thaw it in advance and remove any blood.
For soft tofu (sundubu), select one with a smooth, not too firm, texture to enjoy its characteristic 'easy-to-swallow' quality.
🔄 Substitution Guide
You can enjoy various flavors by substituting some key ingredients in Chadol Sundubu Doenjang-jjigae.
Instead of beef brisket, you can use thinly sliced beef neck or front leg meat.
While it may be less rich than brisket, it's a good alternative if you prefer a lighter, cleaner taste.
If you enjoy seafood, you can add clams or shrimp to make a seafood Sundubu Doenjang-jjigae.
In this case, sauté the seafood first to bring out its aroma and then make the broth for a deeper flavor.
If you don't have all three types of fermented pastes or find it too cumbersome, you can use commercial doenjang-jjigae seasoning and add a little gochujang (고추장, chili paste) or ssamjang (쌈장) to boost the umami.
However, please remember that the flavor might differ from the deep richness of the original recipe.
🥘 Ingredients
👨🍳 Cooking Points
The most important cooking points for this Chadol Sundubu Doenjang-jjigae are: 'sautéing the fermented pastes first', 'skimming off beef brisket fat', and 'timing for adding soft tofu'.
First, sautéing Tojang (토장), Ssamjang (쌈장), and Doenjang (된장) in cooking oil first reduces the pastes' inherent bitterness and dramatically enhances their umami.
Sauté over medium heat for 2-3 minutes, until the pastes release a savory aroma.
Second, it's crucial to skim off the fat that rises from the beef brisket with a ladle.
This ensures the stew is not greasy and has a much cleaner and refreshing taste.
Third, add the soft tofu (sundubu) whole at the very end and boil for only about 5 more minutes.
Boiling it for too long can diminish the soft tofu's delicate texture.
Remembering these three points will help you make a delicious stew without fail.
👨🍳 Directions
Finely chop 1/2 onion and 1/2 green onion. Slice 1 Korean zucchini (aeg-hobak) into 1 cm (0.4 inch) thick rounds, then quarter each round.
Heat cooking oil in a frying pan, then add 1 tbsp Tojang (토장), 1 tbsp Ssamjang (쌈장), and 1 tbsp Doenjang (된장). Sauté them together. (Sautéing the pastes first enhances the umami flavor and reduces bitterness.)
Once the pastes are somewhat sautéed, add the chopped onion, green onion, and 1 tbsp minced garlic. Sauté until golden brown.
When the onion turns golden, add 500 ml (2.1 cups) water, 1 tbsp tuna sauce, and the sliced Korean zucchini (aeg-hobak). Bring to a boil.
Once the broth boils, add 200g (7 oz) beef brisket.
After about 1-2 minutes, skim off the fat that rises from the beef brisket with a ladle.
Add 1 pack of soft tofu (sundubu) whole and boil vigorously for about 5 minutes. Done!
💡 Tips
Sautéing the three fermented pastes (Tojang, Doenjang, Ssamjang) together enhances the umami flavor and reduces bitterness.
Skimming off the fat from the beef makes for a cleaner-tasting stew.
Korean zucchini (aeg-hobak) cooks quickly, so it can be added towards the end.
This stew boasts a smooth texture that's easy to swallow, even for those without teeth.
📦 Storage & Reuse
For best results, store the finished Chadol Sundubu Doenjang-jjigae in an airtight container in the refrigerator for about 2-3 days.
Stews with broth can lose their flavor if stored for too long, so it's recommended to consume them as soon as possible.
Freezing is also possible, but soft tofu can become crumbly when thawed, so it's better to freeze only the broth, excluding the soft tofu.
When reheating, simmer slowly over medium-low heat.
At this time, add a little more water or broth to adjust the consistency, and season with doenjang (된장) or salt if needed.
If reheating refrigerated stew, it's advisable to heat it in a pot rather than a microwave, as the soft tofu might burst in the microwave.
🥢 Who This Is For
This Chadol Sundubu Doenjang-jjigae is particularly recommended for days when you need a warm and hearty meal, or for those seeking easily digestible food.
Its soft texture makes it enjoyable for children and the elderly alike.
It's also an excellent hangover remedy, so it's a great choice for breakfast after a night of heavy drinking.
While the stew alone with rice is satisfying, pairing it with simple side dishes like kimchi (김치), kkakdugi (깍두기, diced radish kimchi), or gyeran-jjim (steamed egg) will make for an even more fulfilling meal.
It also pairs well with spicy gochujang-jangajji (fermented chili pepper pickles).
🔥 Nutrition Info
This Chadol Sundubu Doenjang-jjigae is estimated to have about 400-500 kcal per serving.
Beef brisket, a main ingredient, provides abundant protein and fat, while soft tofu (sundubu) is a low-calorie, high-protein food beneficial for health.
It will approximately provide 25-35g of protein, 30-40g of fat, and 15-20g of carbohydrates.
Especially, the fermented pastes and soft tofu made from soybeans are rich in plant-based protein and dietary fiber, which can aid gut health.
Korean zucchini (aeg-hobak) provides vitamins A and C, and potassium, balancing the nutrition.
However, as beef brisket has a high fat content, it is recommended for those managing cholesterol to adjust the amount of beef brisket or adequately skim off the fat.
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