Doenjang-jjigae (Soybean Paste Stew)
A way to make the rich doenjang stew you enjoy at Korean barbecue restaurants simply at home. Doenjang is combined with ssamjang, and thin-sliced pork belly plus plenty of Cheongyang chili give the broth a deep, spicy-savory flavor.
Ingredients
Ingredients
- Doenjang (soybean paste)2 spoons
- Ssamjang (seasoned soybean paste)2 spoons
- Tofu1/2 block
- Onion1/3
- Green onion1 handful
- Cheongyang chili4
- ZucchiniA little
- Minced garlic1 spoon
- Red chili powder1 spoon
- Thin-sliced pork belly (daepae)9 slices
- Wateras needed
Directions
- 1
Slice 1/3 onion, a little zucchini, 1/2 block of tofu, 4 Cheongyang chilies, a handful of green onion, and 9 slices of thin pork belly (optional) into bite-sized pieces. These amounts are for 2 servings; adjust to taste.
- 2
Prepare doenjang and ssamjang in a 1:1 ratio. Adding ssamjang gives the stew the distinctive flavor of restaurant-style doenjang. If you use commercial doenjang, reduce the ssamjang slightly.
- 3
Pour water into a pot and dissolve the doenjang and ssamjang. If you cook in an earthenware pot (ttukbaegi), fill it only halfway with water, since there are a lot of ingredients. Add 1 spoon of chili powder and season a little on the strong side, keeping in mind that tofu and vegetables will go in.
- 4
Add the tofu, and once it comes to a boil, add the thin-sliced pork belly. The pork is optional; adding it gives a flavor similar to brisket doenjang stew. Alternatively, using anchovy broth or just water is also delicious.
- 5
Add 1 spoon of minced garlic.
- 6
Add the onion and zucchini.
- 7
Add 4 Cheongyang chilies. Plenty of chili brings it closer to the restaurant-style doenjang flavor. If the heat is too much, you can use mild green chilies instead.
- 8
Finally, add the green onion and let it boil once more to finish.