Soybean Paste Stew (Doenjang Jjigae)
This is one of the most popular stews in Korean cuisine and is often served as an accompaniment to Korean BBQ. It's the easiest recipe I've ever written and great for breakfast, lunch or dinner!
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (6 Servings)
4 OZ PORK BELLY, CUT IN BITE SIZE PIECES
1 ZUCCHINI, SLICED IN 1/2 IN, THEN HALVED
1/2 PACKAGE OF TOFU, CUT IN 1 IN SQUARES
1/4 WHITE ONION
1 JALAPEÑO, SLICED
1 GREEN ONION, CUT IN 2 IN PIECES
4 TBSP KOREAN SOYBEAN PASTE
1 TSP KOREAN CHILI PEPPER FLAKES
1 TSP GARLIC CLOVE, MINCED
6 CUPS WATER
8 DRIED ANCHOVIES
2 IN SQUARE PIECE OF KOMBU
1/2 CUP KOREAN RADISH, SLICED AND 1/4 IN, THEN QUARTERED
Instructions
Prep all ingredients accordingly.
Sauté pork in a deep pot with oil, soybean paste, and red pepper flakes.
Add in water, radish, anchovies and kombu in a soup strainer. Boil for 5 minutes.
Add remaining ingredients except green onion and boil for another 5 minutes.
Add green onion and boil for a few more minutes. Remove strainer and serve with rice.
Process
