Rich and Savory Pork Belly Doenjang Jjigae
A Taste of Home! Deep and Rich Broth, Pork Belly Doenjang Jjigae Recipe
Whip up a hearty Doenjang Jjigae (Korean soybean paste stew) with ingredients from your fridge! This recipe features tender pork belly and an abundance of fresh vegetables, creating a profoundly savory and rich flavor that’s perfect for a comforting home-cooked meal. This delicious stew is so satisfying, you might not need any other side dishes! We’ve included detailed steps and tips to make it easy for anyone to follow. Let’s cook up a fantastic Doenjang Jjigae together!
Main Ingredients
- Pork belly, thinly sliced (daepae samgyeopsal): 1 handful (approx. 100-150g)
- Doenjang (Korean soybean paste): 2 heaping tablespoons
- Rice water (jjuk): 500ml (approx. 2 cups)
- Onion: 1/4
- Zucchini: 1/4
- Green onion: a small amount
- Oyster mushrooms: 1 handful
- Tofu: 1/2 block
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the stew. Thinly slice or coarsely chop the 1/4 onion. Cut the zucchini into similar-sized pieces. Slice the green onion diagonally. For the oyster mushrooms, remove the tough ends and separate them into manageable pieces. Dice the tofu into roughly 1.5cm cubes. (If using dried shiitake mushrooms, rehydrate them in lukewarm water, remove the stems, and slice.)
Step 2
Now, it’s time to stir-fry the pork belly, which will add depth to the stew’s flavor. Heat a pan over medium heat and add the handful of thinly sliced pork belly. Fry it until it becomes golden brown and renders its savory fat. Sautéing the pork belly until it releases plenty of its delicious oil is key for a flavorful broth.
Step 3
Once the pork belly has rendered enough fat, add the sliced onion and zucchini to the pan. Stir-fry them together with the pork belly until the onion becomes translucent and the zucchini is slightly softened. Sautéing the vegetables with the pork adds their natural sweetness and enhances the overall aroma.
Step 4
When the onion and zucchini are translucent and tender, pour in the 500ml of rice water. Using rice water makes the broth smoother and richer. If you don’t have rice water, plain water can also be used.
Step 5
After adding the rice water, stir in 2 heaping tablespoons of doenjang. Make sure to dissolve the soybean paste completely without any clumps. Add 1 tablespoon of gochugaru and the rehydrated shiitake mushrooms (if using). Bring the stew to a rolling boil over high heat, then reduce the heat to medium-low and simmer for about 5-7 minutes. This simmering time allows the flavors from the pork belly and vegetables to infuse deeply into the broth. This step is crucial for developing a rich taste.
Step 6
Once you feel the flavors have sufficiently melded into the broth, add the prepared oyster mushrooms and the chopped Cheongyang chili pepper. The Cheongyang chili adds a pleasant spiciness that cuts through richness and makes the broth taste even more refreshing. Let it simmer for a little longer after adding these ingredients.
Step 7
We’re almost done! Carefully transfer the simmering stew into a small earthenware pot or another pot. Finally, arrange the diced tofu and sliced green onions on top. Cover the pot and let it simmer gently over low heat for about 2-3 minutes. Be gentle to prevent the tofu from breaking apart. Once it starts bubbling gently, your delicious Pork Belly Doenjang Jjigae is ready! Enjoy it hot with a bowl of steamed rice.
