Yet another variation on dwaenjang jigae – a soupy stew that uses fermented soybean paste as its base. As I’ve mentioned before; jigae is not as thick as a stew, nor is it as thin as a soup, but right in between! This version uses brisket; the fatty sinewy part of the brisket. The beef makes this stew even heartier and more soothing. It’s like eating the creamy yogurt made with whole milk versus the light gelatinous nonfat version.
A few weeks ago, we went out to dinner with my parents in the City. My mom ordered this stew and she said it instantly reminded her of the way her mom made it. I had a little taste and knew I had to recreate it at home. I also thought it was the perfect dish for my homemade tofu which added a very nice texture to the stew.
Chadol Dwaenjang Jigae
Yields 4 servings
Cooking oil
4 ounces brisket, chopped
1/4 cup dwaenjang (fermented soybean paste)
2 cloves garlic, minced
1-2 Korean green chilies (Anaheims or jalapenos also work), sliced crosswise in 1/4-inch thickness
1 medium zucchini, diced
14 ounces tofu, cubed
2-3 stalks green onions, cut into 2-inch sections
Cooked medium-grain rice (to serve)
1 – Heat a couple of tablespoons of cooking oil in a medium-sized saucepan over medium high heat.
2 – Brown brisket. Once the meat turns a light pink, add garlic and dwaenjang. Stir until the beef is thoroughly coated and browned.
3 – Add 3 cups of water, chilies, zucchini, tofu, and green onions. Turn the heat up to high and bring to a boil. Once the soup has reached a boil, turn the heat down to medium-low, cover, and let simmer for 20-30 minutes.
Best served hot and with a side of rice!
