Name: Brisket Soybean Paste Soup, Chadol Doenjang
Cook time: 12 min
Total time: 12 min
Yield: 2
Ingredients: 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

Description

Chadol Doenjang 1

Ingredients

Scale

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

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Instructions

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.
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.
Add tofu and bring back to boil. Keep boil for 6 to 8 minutes or until the potato is fully cooked.
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!

Cook Time: 12 mins