Korean Pork Belly "Doenjang Jjigae" – A Surprisingly Perfect Match!

Doenjang Jjigae: A Flavor Revolution

Pork Belly Doenjang Jjigae – A Surprisingly Perfect Match!

Quick Summary

Think pork belly doesn't belong in soybean paste stew? Think again! The rich, savory fat from thin pork belly slices takes the depth of Doenjang Jjigae to a whole new level. This recipe brings out bold Korean flavors using simple ingredients and delivers a comforting bowl that you'll crave again and again.

Ingredients (for 2 servings)

  • Main: Thin pork belly (150g), tofu (1/2 block), zucchini (1/4), onion (1/2), green chili, green onion, enoki mushrooms
  • Optional: Potato (1/2), shiitake mushrooms (2)
  • Seasoning: 2 tbsp Doenjang, 1 tbsp Gochujang, 1 tbsp minced garlic, 1 tbsp soy sauce, 1 tsp chili flakes, black pepper
  • Broth: 600ml water, 1 sheet kelp, 7-8 dried anchovies
The Secret Ingredient: Pork Belly
The Art of Sautéing

Step-by-Step Cooking Instructions

1. Make the Broth

Boil water with dried anchovies and kelp for 10 minutes. Remove kelp after 5 minutes to avoid bitterness. You can also use rice water for extra nuttiness.

2. Prep the Ingredients

Dice tofu, slice vegetables thinly, and tear mushrooms into bite-size. Thinner cuts help absorb flavor better and reduce cook time.

3. Sauté Pork Belly

In a pot, sauté pork belly on medium heat until golden and fatty. Add chili flakes, then stir in Doenjang and Gochujang to enhance flavor depth.

4. Combine and Simmer

Add your broth into the pork mixture, bring to boil, and add potatoes, onions, mushrooms, and zucchini. Simmer for 10 minutes, then add tofu and enoki mushrooms. Cook 5 more minutes.

5. Final Touches

Skim off any foam, season with soy sauce or salt, then finish with green onion and chili slices. Simmer 1 more minute and serve hot.

"The oil from pork belly enhances the umami of the stew, making it richer and more satisfying than your regular Doenjang Jjigae."

 Umami Explosion

Simple Ingredients, Spectacular Results

Serving Tips & Variations

  • Swap shiitake with oyster mushrooms for a chewier texture.
  • Use eggplant instead of zucchini for a different twist.
  • Add ramen noodles or dumplings to leftover broth for a quick second meal.
  • Let the stew reduce and serve over rice as a hearty Korean-style stew rice bowl.




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