[chadolbagi: very thinly sliced brisket, duenjang: fermented soybean paste, jjigae: stew]
Chadolbagi (차돌박기) is paper thin brisket that is a popular cut of beef for barbeque. It is not marinated but simply grilled and usually served with a side of sesame oil with salt and pepper, variety of lettuces and ssamjang (쌈장). At least once a week, my friends and I used to go a restaurant called Chaldol-jip (차돌집) that specialized in this piece of meat when I lived in Seoul. After several servings of grilled chadolbagi, we always finished the meal with Chadolbagi-duenjang-jjigae (차돌박이 된장찌개) and rice, which was actually the best part. This version of duenjang-jjigae is richer in taste than the traditional duenjang-jjigae made with myulchi (멸치, dried anchovies) broth but is simpler to make. My husband and I actually prefer Chadolbagi-duenjang-jjigae. If you cannot buy this cut of beef at the Korean supermarket, you can substitute it with Japanes shabushabu beef or ask your butcher to cut a fatty part of the beef, paper thin.
Related recipes: Duenjang-jjigae (된장찌개): Soybean Paste Stew, Myulchi Yuksoo (멸치육수): Dried Anchovy Broth, Samgyupsal-guyi & Ssamjang (삼겹살 구이 & 쌈장): Roasted Pork Belly & Lettuce Wrap, Yachae Gangduenjang-jjigae (야채강된장찌개): Vegetable Soybean Paste Stew
- 100g (about 3-4 ounces) of chadolbagi (차돌박이, thinly sliced brisket)
- 2-3 cups of water
- 3 tablespoons of duenjang (된장, soybean paste)
- 1/3 tablespoon of gochujang (고추장, red pepper paste) – optional
- 1/3 tablespoon of gochugaru (고추가루, red pepper powder) – optional
- 1/3 zucchini, cut into small cubes
- 1/2 yellow onion, cut into small cubes
- 1-2 enoki mushrooms or shitake mushrooms (soaked in water if you use the dried kind), cut into thin slices – optional
- 1/2 package of soft tofu, cut into cubes
- 1 teaspoon of minced garlic
- 1-2 green chilies (jalapeños or serrano peppers), cut into thin slices – optional
- 1 scallion, thinly sliced
- A pinch of black pepper
- Add the beef to the water in a pot. Bring it to a boil.
- In the meantime, cut vegetables and tofu.
- When the water comes to a boil, skim off the fat and foam.
- Stir in the duenjang (된장, soybean paste) and gochujang (고추장, red pepper paste). I like using a small sieve so the pastes dissolve more easily. I also like adding a little gochujang to my duenjang-jjigaes to enhance the taste of duenjang but this is optional.
- Add the vegetables and tofu.
- When the onion and zucchini is fully cooked, add the rest of the ingredients and cook for a few more minutes. Gochugaru (고추가루, red pepper powder) and green chilies are optional, depending on how spicy you like your dishes.