Doenjang Jjigae (Korean Soybean Paste Stew):
Using fermented soybean paste, Doenjang Jjigae (Korean Soybean Paste Stew) is a traditional Korean stew. It is filling, delicious, and calming.
A common Korean stew called doenjang jjigae is prepared using doenjang, a fermented soybean paste. It is among the most well-liked regularly prepared Korean foods.My go-to recipe when I want to prepare a quick, filling meal is this hearty stew, which is also my husband’s all-time favorite food. Every time I prepare this dish, I can’t help but get a mouthwatering whiff of sizzling doenjang! Such a warming, mouthwatering dish.
You can create countless variations of the stew depending on the additional ingredients. This dish calls for fatty pork, but beef or shellfish can also be used.
- 3 ounces pork shoulder
- 9 ounces tofu
- 1/2 medium zucchini
- 2 ounces Korean radish
- 1 small potato
- 1/4 medium onion
- 1 chili pepper
- 1 scallion
- 2 tablespoons doenjang
- 1 teaspoon gochugaru
- 2 teaspoons minced garlic
- 2 cups water
- 1 teaspoon vinegar
- Cut the zucchini and tofu into roughly 1-inch cubes. Make tiny, thin squares out of the radish. Onion and pepper should be thinly sliced. Slice the scallion coarsely. Make thin strips out of the meat.
- Warm up a small pot with a small amount of oil. Over medium heat, sauté the beef for 3 to 4 minutes along with the soybean paste and chili flakes.
- To fully dissolve the soy bean paste, add the water (or anchovy broth). include the radish . For 3 minutes, boil over medium-high heat.
- Add the tofu, zucchini, chili pepper, onion, and garlic. Boil for a further 6 minutes. With only a minute or two left, add the chopped scallions and optional vinegar.
- While it is still bubbling from the heat, serve beside a bowl of rice.