Beef Brisket Soybean Paste Stew Recipe

Marinate brisket

Pat the brisket cubes dry with paper towels. In a large bowl combine light soy sauce, mirin, toasted sesame oil, ground black pepper and cornstarch. Add brisket pieces and toss thoroughly to coat. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Prepare vegetables

While brisket marinates, peel and cut daikon (or turnip) and carrots into roughly 1-inch chunks. Slice the onion and separate scallions into whites and greens. Mince garlic and julienne ginger.

Sear the meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil. When shimmering, add brisket in a single layer (work in batches to avoid crowding) and sear until well browned on all sides, about 3–4 minutes per side. Remove seared brisket to a plate and repeat with remaining pieces, adding more oil if necessary.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon vegetable oil to the pot. Add sliced onion and cook, stirring, until softened and beginning to brown, 5–6 minutes. Add garlic and ginger and cook another 1–2 minutes until fragrant but not burnt.

Deglaze and make sauce

Return the seared brisket (and any accumulated juices) to the pot. Add doenjang, gochujang (if using), dark soy sauce, brown sugar (or honey) and rice vinegar. Pour in beef stock (or water) and add the dashi/kombu if using. Use a wooden spoon to scrape any browned bits from the bottom of the pot so they dissolve into the liquid.

Add vegetables and simmer

Bring the pot to a gentle boil, then reduce heat to low so the liquid simmers gently. Add daikon and carrots. Partially cover and simmer gently for 1.5 to 2 hours, or until brisket is very tender and vegetables are cooked through. Stir occasionally, skimming any excess fat or foam from the surface. If using kombu, remove it after 20–30 minutes.

Adjust seasoning

Taste the broth about 30 minutes before the end of cooking. Adjust seasoning with coarse salt, additional soy sauce, or a touch more brown sugar if the stew tastes flat. If you want more heat, stir in a little extra gochujang or a pinch of red pepper flakes.

Thicken and finish

If you prefer a slightly thicker sauce, remove 2–3 tablespoons of hot cooking liquid to a small bowl and whisk with 1 tsp cornstarch until smooth, then stir back into the pot and simmer 2–3 minutes until glossy and slightly thickened. Stir in the scallion whites and simmer 2 minutes just to soften them.

Garnish and serve

Turn off the heat and stir in toasted sesame oil. Taste and finish with freshly ground black pepper. Ladle the brisket stew into bowls, sprinkle toasted sesame seeds and the scallion greens on top. Serve hot with steamed rice or as part of a shared meal.