Name: Baekjeong Temple Citys Beef Brisket Soybean Paste Stew Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1.5 kg beef brisket (trimmed, cut into 1.5–2 inch cubes); 3 tbsp light soy sauce; 2 tbsp mirin or rice wine; 1 tsp toasted sesame oil; 1 tsp freshly ground black pepper; 1 tbsp cornstarch; 2 tbsp vegetable oil (or neutral oil); 1 large onion (large, halved and sliced thin); 6 cloves garlic (cloves, finely minced); 2 tbsp ginger (fresh, julienned or thinly sliced); 400 g daikon radish (peeled, cut into 1-inch chunks) or turnip; 2 medium carrots (cut into 1-inch pieces); 4 stalks scallions (white and green separated; whites sliced, greens cut into 2-inch batons); 4 tbsp doenjang (Korean soybean paste); 1 tbsp gochujang (Korean red pepper paste) — optional for mild heat; 1 tbsp dark or thick soy sauce (for color and depth); 1 tbsp brown sugar or honey; 1 tbsp rice vinegar; 900 ml beef stock or water; 1 piece dashi or kelp (kombu) piece — optional for umami; 1 tsp toasted sesame seeds; 1 tsp sesame oil (finishing); 0 to taste coarse salt (to taste); 0 to taste freshly ground black pepper (to taste)

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).

Marinate brisket

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.

Prepare vegetables

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.

Sear the meat

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.

Sauté aromatics

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.

Deglaze and make sauce

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.

Add vegetables and simmer

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.

Adjust seasoning

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.

Thicken and finish

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.

Garnish and serve

beef brisket (trimmed, cut into 1.5–2 inch cubes)

light soy sauce

mirin or rice wine

toasted sesame oil

freshly ground black pepper

cornstarch

vegetable oil (or neutral oil)

onion (large, halved and sliced thin)

garlic (cloves, finely minced)

ginger (fresh, julienned or thinly sliced)

daikon radish (peeled, cut into 1-inch chunks) or turnip

carrots (cut into 1-inch pieces)

scallions (white and green separated; whites sliced, greens cut into 2-inch batons)

doenjang (Korean soybean paste)

gochujang (Korean red pepper paste) — optional for mild heat

dark or thick soy sauce (for color and depth)

brown sugar or honey

rice vinegar

beef stock or water

dashi or kelp (kombu) piece — optional for umami

toasted sesame seeds

sesame oil (finishing)

coarse salt (to taste)

freshly ground black pepper (to taste)

Beef Brisket Soybean Paste Stew

Make Beef Brisket Soybean Paste Stew Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Beef Brisket Soybean Paste Stew Recipe

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