Chadol Doenjang Jjigae is a rich and savory Korean soybean paste stew made with thinly sliced beef brisket, tofu, zucchini, onion, mushrooms, green onion, and doenjang.
This version uses chadolbaegi, or thinly sliced beef brisket, to create a deeper and more flavorful broth. The beef adds richness, while the doenjang gives the stew its classic earthy, salty, and comforting Korean flavor.
If you want a hearty Korean stew that tastes deep and satisfying in under 30 minutes, this Chadol Doenjang Jjigae recipe is a perfect choice.
What is Chadol Doenjang Jjigae?
Chadol Doenjang Jjigae is a Korean soybean paste stew made with chadolbaegi, which is thinly sliced beef brisket.
Doenjang Jjigae is one of the most common Korean home-cooked stews. It is usually made with Korean fermented soybean paste, vegetables, tofu, and sometimes seafood or meat.
When chadolbaegi is added, the stew becomes richer, more savory, and slightly beefy. This makes it taste closer to the deep and comforting doenjang jjigae often served at Korean restaurants.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2
- Difficulty: Easy to Medium
- Cuisine: Korean
- Main Ingredient: Doenjang and Beef Brisket
- Best Served With: Steamed rice
Ingredients
Main Ingredients
- 120g thinly sliced beef brisket, chadolbaegi
- 1/3 onion
- 1 small piece zucchini, about 3cm thick
- 1/3 block tofu
- A handful of mushrooms
- Green onion, to taste
- 3 cups water, about 600–720ml
For the Doenjang Seasoning
- 2 tbsp doenjang, Korean soybean paste
- 1 tbsp gochugaru, Korean red pepper flakes
- 1 tbsp mirim or cooking wine
- 2 tbsp anchovy powder
- 1/2 tbsp minced garlic
For the Beef
- 1 tbsp cheongju, rice wine, or cooking wine
Ingredient Notes
Chadolbaegi
Chadolbaegi is thinly sliced beef brisket.
It cooks very quickly and releases rich beef flavor into the broth. Because it has some fat, it makes the stew taste deeper and more satisfying.
Doenjang
Doenjang is Korean fermented soybean paste.
It is salty, earthy, savory, and full of umami. The flavor can vary depending on the brand, so adjust the amount slightly if needed.
Anchovy Powder
Anchovy powder adds deep Korean-style broth flavor without making a separate anchovy stock.
It is a simple way to make the stew taste richer.
Gochugaru
Gochugaru adds mild heat and a red color to the stew.
This stew is not meant to be extremely spicy, but gochugaru gives it a nice warmth.
Tofu
Tofu absorbs the broth and makes the stew more comforting.
Firm tofu or medium-firm tofu works best.
Zucchini and Onion
Zucchini adds softness, while onion adds natural sweetness.
Both balance the salty and earthy flavor of the doenjang.
How to Make Chadol Doenjang Jjigae
Step 1: Make the Doenjang Seasoning
In a small bowl, combine:
- 2 tbsp doenjang
- 1 tbsp gochugaru
- 1 tbsp mirim or cooking wine
- 2 tbsp anchovy powder
- 1/2 tbsp minced garlic
Mix well until it becomes a thick seasoning paste.
If possible, let this mixture rest for a few minutes before cooking. This helps the flavors blend together and makes the stew taste deeper.
Step 2: Prepare the Beef
Place the thinly sliced beef brisket in a bowl.
Add 1 tablespoon of rice wine or cooking wine.
Mix gently and set aside while preparing the vegetables.
This helps reduce any beef odor and keeps the broth clean-tasting.
Step 3: Prepare the Vegetables
Slice the onion into bite-sized pieces.
Cut the zucchini into half-moon slices.
Cut the tofu into cubes.
Prepare the mushrooms by trimming and separating them.
Chop the green onion and set it aside for the final step.
Step 4: Stir-Fry the Doenjang Paste
Place the prepared doenjang seasoning paste into a small pot or Korean stone pot.
Stir-fry it briefly over medium-low heat.
This step helps deepen the flavor of the doenjang and makes the stew taste more rich and nutty.
Be careful not to burn the paste.
Step 5: Add Water and Beef
When the doenjang paste becomes fragrant, pour in 3 cups of water.
Add the prepared beef brisket.
Bring everything to a boil.
Adding the beef while the water is still heating helps the broth develop more flavor.
Step 6: Add the First Vegetables
Once the stew begins to boil, add the onion and mushrooms.
Let them cook until the onion starts to soften and the broth becomes more flavorful.
Skim off any foam from the surface if needed.
Step 7: Add Zucchini and Tofu
Add the zucchini and tofu.
Simmer for a few more minutes until the zucchini becomes tender and the tofu absorbs some of the broth.
Do not stir too aggressively after adding tofu, or it may break apart.
Step 8: Finish with Green Onion
Add the chopped green onion.
Let the stew boil briefly one more time.
Taste the broth and adjust if needed.
If it tastes too strong, add a little more water. If it tastes too light, simmer it a little longer.
Step 9: Serve
Turn off the heat and serve immediately.
Chadol Doenjang Jjigae is best enjoyed hot with steamed rice.
Pro Tips
Stir-Fry the Doenjang First
Do not just dissolve the doenjang directly into water.
Stir-frying the doenjang seasoning first creates a deeper, richer, and more restaurant-style flavor.
Use Chadolbaegi for Richness
Thinly sliced beef brisket adds fat and beef flavor to the broth.
This makes the stew taste much more satisfying than a vegetable-only doenjang jjigae.
Add Beef Early
Adding the beef before the stew fully boils helps draw out more flavor into the broth.
This creates a deeper soup base.
Use Anchovy Powder
Anchovy powder is an easy shortcut for rich Korean broth.
It gives the stew a more traditional and savory taste.
Do Not Overcook the Tofu
Tofu only needs a few minutes to absorb flavor.
If you stir too much or cook too long, it may break apart.
What to Serve with Chadol Doenjang Jjigae
Chadol Doenjang Jjigae pairs well with:
- Steamed white rice
- Kimchi
- Fried egg
- Grilled pork belly
- Korean rolled omelet
- Roasted seaweed
- Cucumber salad
- Bean sprout side dish
- Pan-fried tofu
For a simple Korean meal, serve it with rice and kimchi.
Storage Tips
Store leftover Chadol Doenjang Jjigae in an airtight container in the refrigerator.
It will keep well for up to 2 days.
To reheat, place it in a small pot and warm over medium heat.
If the stew becomes too salty after refrigeration, add a small splash of water before reheating.
This stew is best enjoyed fresh because tofu and zucchini can become softer after storage.
Frequently Asked Questions
Can I make this without beef brisket?
Yes.
You can make regular Doenjang Jjigae without beef, but chadolbaegi gives the stew a deeper and richer flavor.
What can I use instead of chadolbaegi?
You can use thinly sliced beef short plate, brisket, sirloin, or even small pieces of beef stew meat.
Thin slices work best because they cook quickly.
Is Chadol Doenjang Jjigae spicy?
It is mildly spicy because of the gochugaru.
You can reduce or skip the gochugaru if you prefer a milder stew.
Can I use anchovy broth instead of anchovy powder?
Yes.
If you have anchovy broth, you can use it instead of water and reduce or skip the anchovy powder.
Why does my Doenjang Jjigae taste too salty?
Doenjang can vary in saltiness depending on the brand.
If the stew tastes too salty, add more water and simmer briefly.
Can I add potatoes?
Yes.
Potatoes can be added, but they need more cooking time than zucchini or tofu.
Add them earlier if using.
Can I add seafood?
Yes.
Clams, shrimp, or small pieces of seafood can be added, but the flavor will become different from the beef brisket version.
Final Thoughts
Chadol Doenjang Jjigae is a rich and comforting Korean soybean paste stew that is perfect for a simple homemade meal.
The combination of beef brisket, doenjang, tofu, zucchini, onion, mushrooms, and anchovy powder creates a deep and savory broth that tastes wonderful with steamed rice.
If you want a more flavorful version of classic Doenjang Jjigae, adding chadolbaegi is one of the best ways to make the stew richer, heartier, and more satisfying.
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