Korean•healthy

Brisket Soybean Paste Soup, Chadol Doenjang

Seonkyoung Longest recipe - Korean

Ingredients

Quantities are shown as originally provided.

6 oz thinly sliced beef brisket
1/2 medium size yukon gold potato, cut into 1/2-inch cubes
1/4 to1/2 large onion, cut into 1/2-inch cubes
3 cups water
1 cube beef bouillon orKorean beef bouillon, dashia
3 tbsp doenjang, Korean soy bean paste
1 tbsp gochujang, Korean red pepper paste (if you want mild, just substitute to doenjang)
1 tsp gochugaru, korean red pepper flakes
1/2 block of soft tofu, cut into 1-inch cubes
2 cloves garlic, chopped
2 to 3 green onions, chopped
1 serano chili, sliced

1
Heat a minute size pot over medium high heat; add beef and sauté until it release its fat, about 2 to 3 minutes. Add potato and onion into the pot and sauté 1 to 2 minutes more.
2
Pour water and add bouillon, doenjang, gochujang and gochugaru. Mix well until everything is well combined and no chunks of the doejang or gochujang. Bring it to boil.
3
Add tofu and bring back to boil. Keep boil for 6 to 8 minutes or until the potato is fully cooked.
4
Add chopped garlic, green onions and chili. Remove from heat and serve immediately with bowl of warm cooked rice and other Korean side dishes as you like. Enjoy!