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Doenjang Jjigae
Created by: Howcan Team
Ingredients
- 1/2 cup Doenjang (fermented soybean paste)
- 1/2 pound pork belly, thinly sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 small zucchini, sliced
- 1 small potato, peeled and cubed
- 1 green chili pepper, sliced
- 4 cups water
- 1 tablespoon vegetable oil
- 1 tablespoon Korean red pepper flakes (Gochugaru)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt to taste
- Tofu, cut into cubes (optional)
- Green onion, chopped (for garnish)
Instructions
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
- Add 1/2 pound of thinly sliced pork belly and cook until browned.
- Add 2 cloves of minced garlic and 1 small sliced onion, and sauté until fragrant.
- Stir in 1/2 cup of Doenjang (fermented soybean paste) and 1 tablespoon of Korean red pepper flakes (Gochugaru).
- Pour in 4 cups of water and bring to a boil.
- Add 1 small sliced zucchini, 1 small cubed potato, and 1 sliced green chili pepper to the pot.
- Season with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and salt to taste.
- Simmer for 20-25 minutes, or until the vegetables are tender.
- If desired, add cubed tofu to the stew and cook for an additional 5 minutes.
- Garnish with chopped green onion before serving.
- Serve hot with steamed rice.
Doenjang Jjigae is a traditional Korean stew that has been enjoyed for centuries. This hearty and flavorful dish is made with fermented soybean paste, known as doenjang, along with various vegetables, tofu, and often meat or seafood. It is a staple in Korean cuisine and is beloved for its rich, savory taste and comforting warmth. The dish has its roots in Korean home cooking, but it has also become a popular menu item in Korean restaurants around the world. Chefs in Korea take great pride in perfecting their Doenjang Jjigae, and it is often considered a test of their culinary skill. The best versions of this dish can be found in traditional Korean restaurants, especially in regions known for their culinary expertise, such as Jeonju or Andong. The key to a delicious Doenjang Jjigae lies in the quality of the doenjang paste and the balance of flavors in the stew. While the basic recipe calls for doenjang, vegetables, and protein, there are also variations that include ingredients like clams or mushrooms for added depth of flavor. For those looking to make this dish at home, it's important to use authentic doenjang paste and to simmer the stew slowly to allow the flavors to meld together. Whether enjoyed in a bustling Korean restaurant or homemade with care, Doenjang Jjigae is a dish that embodies the heart and soul of Korean cuisine.
45 min
4
250 calories
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