Hearty Vegetable Doenjang Jjigae with Ground Pork
Easy & Flavorful Vegetable Doenjang Jjigae with Ground Pork (Perfect for Using Up Leftover Veggies!)
Whip up a comforting and deeply savory Doenjang Jjigae using those little bits of vegetables left in your fridge! This recipe enhances the classic Korean soybean paste stew with the addition of ground pork, creating a richer flavor and aroma that’s perfect for a hearty meal. It’s a simple yet magical recipe that will have you finishing your rice bowl in no time!
Ingredients (Serves 2, small ttukbaegi 16x6cm)
- 5 Tbsp ground pork
- 1 small potato
- 3 cm zucchini
- 1/3 onion
- 3 Korean chili peppers (or your preferred mild chili)
- 1/2 stalk green onion
Seasoning
- 2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp ssamjang (Korean seasoned soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp ssamjang (Korean seasoned soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
In a small ttukbaegi (Korean earthenware pot, approximately 16x6cm, suitable for 2 servings), combine 5 tablespoons of ground pork and 1/2 tablespoon of sesame oil. Sauté over low heat, being mindful that the ttukbaegi can scorch easily.
Step 2
Once the pork is lightly browned, add water to fill the ttukbaegi halfway. Continue to simmer over low heat. (If you prefer to use anchovy broth instead of water, add the broth to fill it halfway and bring to a simmer.)
Step 3
Peel the small potato (1) and cut it into 1.5cm cubes. Rinse the cubed potatoes twice to remove excess starch, then soak them in cold water. This helps prevent the stew from becoming overly thick.
Step 4
Prepare the vegetables: slice the zucchini (3cm) into half-moons, thinly slice the onion (1/3), diagonally slice the Korean chili peppers (3), and diagonally slice the green onion (1/2 stalk).
Step 5
When the water begins to gently bubble, stir in 2 tablespoons of doenjang, 2 tablespoons of ssamjang, 1 tablespoon of gochugaru, and 1 tablespoon of minced garlic. Whisk until well combined and let the broth come to a gentle boil again before adding more ingredients.
Step 6
Once the soybean paste mixture is simmering, add the drained potato cubes and cook until the potatoes are tender. (Since the saltiness of doenjang can vary by brand, it’s a good idea to slightly over-season at this point, considering the vegetables will also release some moisture and dilute the flavor.)
Step 7
As the potato cooks and the stew returns to a simmer, add the sliced zucchini and onion. Continue cooking until the vegetables are tender-crisp.
Step 8
Finally, add the diagonally sliced Korean chili peppers and green onions to infuse their flavors into the stew.
Step 9
Let the jjigae simmer for another moment to allow all the flavors to meld together. Your delicious Vegetable Doenjang Jjigae is now ready!
Step 10
Served with freshly cooked hot rice, this jjigae is so satisfying that you won’t need any other side dishes, not even kimchi! It truly is a rice thief – I guess that’s why I keep gaining weight, haha. Enjoy!
