THIN BEEF BRISKET SOY BEAN STEW (차돌박이 된장찌개) – 3 – 4 Servings
INGREDIENT
1 cup thin beef brisket (차돌박이)
1 tbsp ddenjang (soy bean paste)
1 ½ cup seafood stock
1 large yukon gold potatoes
½ cup sliced bella mushrooms
½ cup chopped Korean squash or zucchini (애호박) – optional
½ pk tofu
1 chopped green chili pepper, seeded (풋고추)
2 scallions or green onion
PREPARATION
Cut beef briskets into bite size chunks. Chop potatoes, zucchini, mushroom and tofu into chunks. / Finely chop scallions and chili peppers. / Prepare the seafood stock ahead of time out of tea bag (멸치다시팩), which contains dried anchovies, kelp, shrimp..etc.
COOKING INSTRUCTION
1. Using a clay pot or regular pot, bring the seafood stock to boil.
2. Once the stock is boiling, bring the heat down and add ddenjang (soy bean paste). Using a metal sifter and spoon to blend into the broth makes it easier and to dissolve faster.
3. Add beef, potatoes, zucchini and mushrooms and bring it to boil for about 15 min. Add tofu and boil on high heat. If the potatoes are cooked, it’s done. Add chopped scallions and chili peppers on top before serving.
NOTE: Season with more soy bean paste if needed.
