Beef Brisket Eggplant Tofu Stew
A gently simmered stew of rich beef brisket and tender tofu paired with thick eggplant that soaks up every drop of the seasoned broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A spicy, comforting stew that pairs the rich savoriness of beef brisket and the softness of tofu with juicy eggplant. Peeling the eggplant and slicing it thickly allows it to absorb all the seasoned broth like a sponge, making every bite incredibly flavorful.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef brisket120 g
- Tofu1/2 block, 250 g (large size)
- Eggplant1 (large size)
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth2 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Green plum syrup (maesil-cheong) (or 1 tsp sugar)1 tbsp
- Perilla oil1 tbsp
- Ground black peppera little
- Eggplant skin can get tough late in the summer, but peeling it off before simmering will make it wonderfully tender and easy to swallow.
- You can also use thinly sliced pork belly or any cut of meat you like.
Steps
Prepare the ingredients
Here is 1 large eggplant, beef brisket, large green onion, onion, Cheongyang chili pepper, and red chili pepper.
Tofu tastes delicious in a spicy stew, so I also prepared 250 g of tofu.
You can also use thinly sliced pork belly or any cut of meat you like.
Slice the ingredients
Cut the beef brisket into bite-sized pieces. Peel off the tough skin of the eggplant with a peeler, then cut it in half lengthwise and slice it thickly.
Thickly slice the onion as well, and slice the large green onion and chili peppers into rounds.
Cut the tofu into long, thick slices.
Make the seasoning
Mix all the seasoning ingredients together, except for the perilla oil and ground black pepper.
Stir-fry the beef brisket
Stir-fry the beef brisket in an ungreased pan until nicely browned, then transfer it to a plate.
Layer the ingredients and seasoning
In the pan used for the meat, layer the tofu, eggplant, onion, and the stir-fried beef brisket.
Add the large green onion and chili peppers, and spoon the seasoning evenly over the top.
Finally, pour in 2 1/2 cups of anchovy broth.
Simmer
Bring to a boil over high heat. Once boiling, lower the heat, cover with a lid, and simmer gently.
Simmer until the eggplant and tofu are tender and the broth has reduced slightly. Turn off the heat and finish with 1 tbsp of perilla oil and a pinch of ground black pepper.
Serve
The tofu is so tender after being thoroughly braised in the seasoned broth.
Scoop up a spoonful of the rich beef brisket and tofu together, and the savory flavor doubles in your mouth.
The tender eggplant acts like a sponge, soaking up the broth so that a burst of savory juice floods your mouth the moment you bite into it.
Don't just stir-fry or toss eggplant as a side dish; definitely try adding it to stews and braises.
Ppunwife's tips
- Cutting the eggplant thickly turns it into an flavor sponge, releasing seasoned broth like rich meat juices with every bite.
- The savory tofu is also best sliced thick, as you know.
FAQ
Can I use another cut of meat instead of beef brisket?
Yes, thinly sliced pork belly or any other cut of meat you prefer works great.
Do I have to peel the eggplant skin?
Late-summer eggplants can have tough skins, so peeling them with a peeler makes the texture much softer and more enjoyable.
What can I substitute if I don't have green plum syrup?
You can replace 1 tbsp of green plum syrup with 1 tsp of sugar to balance the sweetness.
