Doenjang rice is a beloved way to wrap up a meal at a Korean BBQ restaurant — cooked rice simmered in a savory doenjang broth until just enough liquid remains to coat every grain.
The good news is you can make it at home. The recommended recipe here is "brisket doenjang rice," featuring thinly sliced beef brisket (chadolbaegi). It delivers a flavor distinct from eating stew and rice separately, and there is something satisfying about scooping up broth-soaked rice alongside all the other ingredients in a single spoonful.
Start by pan-frying the brisket until golden, then stir in doenjang, gochujang, minced garlic and red pepper flakes. Add water, then onion and zucchini, and simmer until cooked through. Toss in tofu and green onion for an even heartier bowl.
The key step comes at the end: add the cooked rice and let everything simmer together for two to three minutes. The grains absorb the broth and take on a thick, silky texture. Pull the pot off the heat while some broth still remains — overcooking after the rice goes in will leave the dish too dry.
The nuttiness of the brisket, the deep savoriness of the doenjang and the gentle sweetness of the vegetables come together in one satisfying bowl. Give it a try on a day when you are craving something rich and warming.
Ingredients (serves 2–3)
160g thinly sliced beef brisket, 2 bowls of cooked rice, half a block of tofu, half an onion, half a zucchini, two-thirds of a green onion stalk, 1 tablespoon minced garlic, 2 tablespoons red pepper flakes, 2 tablespoons doenjang, 1 tablespoon gochujang, 1 tablespoon anchovy fish sauce (or tuna fish sauce), 600ml water.
How to make it
1. Cut the onion and zucchini into bite-sized pieces and slice the green onion into rounds. Cube the tofu into one-bite pieces. Diced potato is an optional addition.
2. Place the brisket in a pot and stir-fry over medium heat until golden brown.
3. Once the meat is cooked through, add the doenjang, gochujang, minced garlic and red pepper flakes. Stir-fry over low heat for about one minute.
4. Add the water, onion, zucchini and anchovy fish sauce, then bring to a boil over high heat. Once boiling, reduce to medium heat and continue cooking until the vegetables are tender.
5. Add the tofu and green onion and cook for another three to four minutes.
6. Add the cooked rice and simmer for two to three minutes, stirring to combine with the broth. The dish is ready when the broth turns thick and silky.
Source: Woori's Table
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