Beef Brisket Doenjang Jjigae with Rice-Water Stock

Method

1. Put the cleaned anchovies in a dry 18 cm pot and toast over medium-low heat for 1 min, until the fishy moisture is gone and they smell nutty.

   Add in this stepDried stock anchovies, heads and guts removed 10

   medium-low heat

2. Add the rice water and kombu and heat over high heat for 6 min. As soon as it boils, lift out the kombu, turn down to medium-low heat and steep for 8 min. Strain out the anchovies and set the stock aside.

   Add in this stepRice water (from the second rinse of rice) 650 mlKombu (dried kelp), 5 × 5 cm 1

   high heat→medium-low heat

3. While the stock steeps, cut the zucchini into 1 cm quarter-moons and the onion into 2 cm pieces. Stem the shiitake and slice 5 mm thick, and cut the tofu into 2 cm cubes. Slice both chilies on the diagonal and the green onion thinly. Cut the brisket into 5 cm lengths.

4. Heat a 18 cm earthenware pot (or heavy pot), add the brisket and fry over medium-high heat for 2 min, until the fat renders and the edges brown. If there is a lot of fat, pour off all but 1 tbsp. Turn down to medium-low heat, add the garlic, doenjang and gochujang and fry for 30 sec to bring out a toasty aroma.

   Add in this stepThinly sliced beef brisket (or shabu-shabu beef) 120 gMinced garlic 2 tspDoenjang (Korean soybean paste) 2 tbspGochujang (Korean chili paste) 1 tsp

   medium-high heat→medium-low heat

5. Pour in the strained stock, scrape up anything stuck to the bottom, then add the onion, zucchini and shiitake. Boil over medium-high heat for 6 min, until the zucchini is half translucent.

   Add in this stepOnion 60 gZucchini 90 gFresh shiitake mushrooms 2

   medium-high heat

6. Add the tofu, green chili and chili flakes and simmer over medium heat for 3 min. Taste: if too salty, add a little stock or water; if bland, more doenjang half a spoon at a time.

   Add in this stepFirm tofu 150 gHot green chili 1Korean chili flakes (gochugaru) 1 tsp

   medium heat

7. Top with the red chili and green onion, let it bubble hard over high heat for 30 sec and take it to the table in the pot.

   Add in this stepRed chili ½Large green onion ½

   high heat