Hearty Pork Belly Soybean Paste Stew (Doenjang Jjigae)
Delicious Pork Belly Doenjang Jjigae: A Taste of Korean Restaurants at Home!
I was so impressed by the flavor at a Korean BBQ restaurant that I had to recreate it! This is my version of pork belly doenjang jjigae, bursting with savory depth.
Main Ingredients- 200g thinly sliced pork belly (daepae samgyeopsal)
- 1 small onion
- 1/4 piece daikon radish
- 1/2 zucchini
- 1 block firm tofu
- 1 Korean green chili pepper (cheongyang chili)
- 1 red chili pepper
- 1 handful dried shiitake mushrooms
- 1 handful dried anchovy heads
- 1 handful oyster mushrooms
- 1 handful king oyster mushrooms
- 2-3 sheets dried kelp (dashima)
Seasoning & Broth Ingredients- 2.5 Tbsp soybean paste (doenjang)
- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of salt
- 2.5 Tbsp soybean paste (doenjang)
- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of salt
Cooking Instructions
Step 1
First, let’s create the flavorful broth that forms the base of our delicious doenjang jjigae. In a pot, combine the dried anchovy heads and dried kelp. Add water and simmer for 10 minutes to extract a rich, savory broth.
Step 2
Once the broth has steeped, strain out the anchovy heads and kelp. Add the daikon radish, cut into small cubes, to the clear broth. (Tip: Using pre-portioned and frozen daikon radish can be very convenient.)
Step 3
Now, stir in 2.5 tablespoons of soybean paste (doenjang) to bring that essential umami and savory depth to the stew. You can adjust the amount based on the saltiness of your soybean paste.
Step 4
Add the prepared mushrooms: king oyster mushrooms, shiitake mushrooms, and oyster mushrooms, all cut into bite-sized pieces. (Tip: If you prefer, you can use fresh shiitake or oyster mushrooms; just slice them into bite-sized pieces before adding.)
Step 5
Next, add the zucchini (half a piece) and the small onion (1 piece), both thinly sliced or chopped, into the pot.
Step 6
Now it’s time to add the star ingredient: 200g of thinly sliced pork belly (daepae samgyeopsal). Its thinness ensures it cooks quickly and adds wonderful richness to the stew.
Step 7
For a touch of spiciness and freshness, finely chop the Korean green chili pepper and the red chili pepper and add them to the stew. (Tip: If you prefer a milder flavor, omit the green chili pepper or reduce the amount. It’s best to leave it out if serving to children.)
Step 8
Add the block of firm tofu, cut into bite-sized cubes, gently into the simmering stew.
Step 9
With all the ingredients in, it’s time to season! Add 1 tablespoon of minced garlic, 2 tablespoons of red chili powder, a pinch of black pepper, and taste the stew, adding a pinch of salt if needed to achieve your desired flavor balance.
Step 10
Let the stew simmer until all the ingredients are well combined and the tofu floats to the surface, indicating it’s perfectly cooked. (Pro Tip: To make the stew cleaner and lighter, gently skim off any excess oil that rises from the pork belly using a spoon!)
