Beef Brisket Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
The rich fat of thinly sliced beef brisket blends beautifully with the savory flavor of soybean paste in this stew.
The rich fat of thinly sliced beef brisket blends beautifully with the savory flavor of soybean paste in this stew. With plenty of tofu and mushrooms, it is perfect for a filling dinner with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 773g serving): 453.5 kcal · protein 27g · carbohydrate 17.7g · fat 31.6g · sodium 1248.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Thinly sliced beef brisket can become tough if simmered too long, so you can add it after the other ingredients are nearly cooked.
Tips: Soybean paste varies in saltiness by brand, so check the seasoning at the end rather than adding too much at first.
Tips: After adding the tofu, avoid stirring frequently with a ladle so the pieces keep their shape.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 70 g
- Doenjang — 1.5 Tbsp
- Tofu — 100 g
- Mushrooms — 60 g
- Korean zucchini — 50 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 pc
- Dried kelp — 1 sheet
- Water — 400 ml
- Cheongyang chili pepper — 0.5 pc