Doenjang Jjigae (Soybean Paste Stew) - East Asian Recipe

Doenjang Jjigae (Soybean Paste Stew)

🌍 East Asian, Korea Difficulty: ●●●○○

Doenjang (Korean miso equivalent) has been fermented since at least the Three Kingdoms period (300–668 CE).

Ingredients

• 4 tbsp doenjang (Korean soybean paste)
• 300g pork belly or tofu
• 200g zucchini
• 200g potato
• 1 onion
• 4 mushrooms
• 2 garlic cloves
• 1 green chili
• 600ml anchovy-kelp stock
• 1 tbsp gochugaru
• sesame oil
• scallions

Method

1. Making — Make stock: simmer dried anchovies and kelp 15 min, strain.
2. Step 2 — In earthenware pot, sauté garlic and pork briefly.
3. Adding — Add stock, dissolve doenjang, add gochugaru.
4. Adding — Add all vegetables, simmer 15 min.
5. Adding — Add tofu if using, simmer 5 more min. Garnish with sesame oil and scallions.

Tags: doenjang, pork belly or tofu, zucchini, potato, onion · Source: Brittani's Almanac