What can be more Korean than kimchi or finger hearts? I'd say it's doenjang jjigae! It's my favorite Korean stew, probably because most restaurants here serve it on the side or as a main dish. Doenjang is fermented soybean paste (Think miso but with a deeper, richer flavor). I've made it so many times at home usually with pork belly, but the most common is seafood with clams, shrimps, and even crabs. However, today we will make chadol doenjang jjigae. Chadol or chadolbagi (차돌바기) is thinly sliced beef brisket that is commonly served at Korean BBQ and shabu-shabu restaurants. You will not be embarrassed to serve this to your family and friends. It's definitely a must-try!

Ingredients for 2-3 servings:
- 250 g (8.8 oz) thinly sliced beef brisket
- 3 cups beef bone stock (anchovy + kelp stock or any stock you have will do)
- 1 clove garlic, minced
- 1/4 cup peeled potato, diced
- 1/4 cup onion, diced
- 3 1/2 tbsp doenjang, Korean soybean paste
*Note: I used the brisket-flavored doenjang in this video so I only put 2 1/2 tbsp.
You can always adjust the seasoning to your liking.
Sometimes I also add 1 tsp gochujang.
- 2 tsp gochukaru, Korean red pepper flakes
- 100 g medium-soft tofu, cut into cubes
- a handful of enoki mushrooms
- 1/2 cup zucchini
- 2 spring onions, chopped
- 1 green chili pepper

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