Brisket Fermented Soy Stew Recipe

Season and Sear

Pat the brisket chunks dry with paper towels. Season evenly with 2 tbs kosher salt and 1 tsp freshly ground black pepper. Heat a large heavy-bottomed Dutch oven or wide pot over medium-high heat and add 2 tbs neutral oil. When oil shimmers, working in batches so meat doesn't crowd, sear the brisket pieces until a deep brown crust forms, about 3–4 minutes per side. Transfer seared pieces to a plate and set aside.

Make the Fermented Soy Mixture

In a medium bowl, whisk together 200 g miso paste, 80 ml soy sauce, 2 tbs fermented black bean paste, 30 ml aged soy sauce or tamari, 1 tbs rice vinegar, 1 tbs brown sugar, 2 tbs grated ginger, 6 minced garlic cloves and 1 tsp gochujang (if using). Add 2 tbs mirin to loosen and balance sweetness. Taste: the mixture should be savory, slightly sweet, and assertively fermented but not overwhelmingly salty—adjust with small amounts of water or soy as needed.

Bloom the Base

Spoon about 2–3 tbs of the hot cooking liquid from the pot (see next section) into the fermented soy mixture to thin and warm it before adding to the whole braise—this helps integrate miso and pastes without clumping.

Sauté Aromatics

After removing the seared brisket, reduce heat to medium and add the sliced onion to the empty pot. If needed add 1 tbs oil. Sauté until translucent and beginning to brown, about 6–8 minutes. Add half the grated ginger and half the minced garlic from the fermented base and cook 1 minute until fragrant.

Add Vegetables

Stir in carrots, daikon (or potato), and shiitake mushrooms and cook for 3–4 minutes to begin softening. Return the brisket and any accumulated juices to the pot, nestling meat among the vegetables.

Pour in 1 liter low-sodium beef stock and 300 ml water, then add the fermented soy mixture (thinned as directed earlier). Stir gently to combine, ensuring miso and pastes dissolve into the liquid. Bring to a gentle simmer, then reduce heat to low so the surface barely bubbles. Cover with a tight-fitting lid and braise on low for 2 to 2.5 hours, or until brisket is fork-tender and vegetables are soft. Check once at the 60–75 minute mark: skim any foam and stir gently. If the stew is evaporating too fast, add up to 100 ml additional water.

About 20–30 minutes before end of braise, add the remaining grated ginger, remaining minced garlic, and the white parts of the scallions to the pot. Adjust seasoning with 1–2 tbs soy sauce or tamari if needed, and 1 tbs brown sugar if the stew needs more balance. Continue to simmer until fully tender.

When brisket is fork-tender, remove pot from heat. Stir in 1 tsp sesame oil and the green parts of the scallions. Taste and adjust salt/soy or a splash of rice vinegar if it needs brightness.

Ladle stew into bowls. Sprinkle with toasted sesame seeds and chopped cilantro or parsley if using. Serve hot over steamed rice, noodles, or with crusty bread to soak up the fermented soy broth.