Sung Si-kyung's Doenjang Noodles

• 2 servings thin wheat noodles
• 150g beef brisket
• 1 potato
• 1/2 zucchini
• 1/2 onion
• 1/2 large green onion
• 1 tablespoon minced garlic
• 3 tablespoons doenjang
• 1 tablespoon gochujang
• 1.5 tablespoons gochugaru
• 0.5 teaspoon sugar
• a pinch of salt
• a pinch of black pepper
• 1 teaspoon anchovy dashida
• water as needed

Recipe 🍳

Cooking tips 💡

• Since beef brisket releases plenty of fat on its own, there's no need to add cooking oil for a cleaner result.
• Stir-frying the doenjang and gochugaru in the meat fat first eliminates any raw, heavy taste and deepens the flavor significantly.
• Adding a touch of sugar to the stew softens any harsh saltiness and brings out a deeper savory richness.

Recommended for 🙋

• ⭐Those who enjoy savory and spicy soup dishes.
• ⭐Those who want to deliciously use up leftover beef brisket and odds-and-ends vegetables from the fridge.
• ⭐Those who want to enjoy doenjang stew as a heartier, special one-bowl meal.