| Yield: | 6-8 servings |
| Time: | 2 hrs |
| Holidays: | Seollal |
| Tags: |
This fusion recipe combines the comforting, slow-cooked nature of Cholent with the bold, spicy flavors of Doenjang-jjigae. The doenjang adds a rich, savory element, while the gochujang provides a deep, fiery heat. The white beans, carrots, and potatoes provide heft and texture, making this stew both satisfying and filling.
| Amount | Ingredient |
|---|---|
| 1 pound | beef brisket or short ribs (kosher-certified), cut into bite-sized pieces |
| 2 tablespoons | doenjang (Korean fermented soybean paste) |
| 2 tablespoons | gochujang (Korean chili paste) |
| 2 cloves | garlic, minced |
| 1 tablespoon | grated fresh ginger |
| 1 cup | dried white beans (such as navy or cannellini), soaked overnight and drained |
| 1 cup | diced carrots |
| 1 cup | diced potatoes |
| 1/4 cup | chopped scallions, for garnish |
| 2 tablespoons | vegetable oil |
| 2 cups | beef broth |
| To Taste | Salt and black pepper, to taste |
In a large Dutch oven or slow cooker, heat the oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
In the same pot, add the minced garlic and grated ginger. Cook for 1-2 minutes, until fragrant. Stir in the doenjang and gochujang paste. Cook for an additional minute, until the mixture is well combined and slightly caramelized.
Add the soaked and drained white beans, carrots, potatoes, browned beef, and beef broth to the pot. Season with salt and black pepper to taste.
Bring the stew to a boil, then reduce the heat to low (or transfer to a slow cooker) and simmer for 8-10 hours, or overnight.
Just before serving, garnish with chopped scallions and serve hot over rice or noodles.
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