Doenjang Jjigae

A rustic stew with a cloudy, steaming broth exhaling powerful notes of fermented soybean. Silky tofu cubes contrast with crisp vegetables and melt-in-the-mouth pork belly.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 369
• Protein: 16 g
• Carbs: 21 g
• Fat: 24 g

Ingredients

• 3 tbsp doenjang ( fermented soybean paste )
• 800 ml dashi stock ( liquid )
• 150 g Pork belly ( thinly sliced )
• 250 g tofu ( in 2cm cubes )
• 1 piece Potato ( diced )
• 0.5 piece Zucchini ( in half-moons )
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 4 piece shiitake mushroom ( sliced )
• 1 tsp gochugaru optional ( chili flakes )
• 2 piece Scallion or chives ( chopped )
• 1 piece Thai chili optional ( sliced )

Instructions

1. Searing the meat

   In an earthen pot or heavy-bottomed saucepan, sauté the pork belly until the fat starts to render and the meat colors slightly. Add the onion and garlic to sweat them.

2. Adding liquid and dissolving

   Pour in the dashi broth. Take a ladle of liquid to dissolve the doenjang before pouring it back into the pot. The broth should become opaque and brown.

3. Cooking the vegetables

   Stir in the potato, zucchini, and shiitakes. Let simmer over medium heat. The vegetables are ready when a knife tip enters without resistance.

4. Finishing touches

   Add the tofu, chili, and gochugaru. Boil for a few more minutes so the tofu absorbs the broth without falling apart. Sprinkle with green onions at the last moment.

Chef's tips

• Do not boil the broth too vigorously after adding the doenjang to preserve its complex aromas.
• If using an earthen pot (Ttukbaegi), it will retain heat long after serving; the broth should arrive bubbling at the table.

Storage

Keeps for 2 days in the refrigerator. Reheat over low heat in a saucepan.