Authentic Korean Soybean Paste Stew (Doenjang-jjigae)
Experience the comforting flavors of a traditional Korean barbecue restaurant with this authentic Doenjang-jjigae. Rich soybean paste, tender pork belly, and fresh vegetables simmer together for a deeply savory stew.
Doenjang-jjigae is a quintessential Korean comfort food, cherished for its deep, earthy flavors and soul-warming qualities. Often served at barbecue restaurants as a savory palate cleanser, this traditional stew relies on fermented soybean paste (doenjang) to create its robust broth. The addition of pork belly lends a rich, savory fat that perfectly balances the earthiness of the paste and the freshness of the vegetables.
Ingredients
- 2-3 cups clean water or rice water
- 1 large tbsp Korean soybean paste (doenjang)
- 100 g pork belly slices
- 1 small potato, diced
- 1/2 medium zucchini, diced
- 3 whole shiitake mushrooms, diced
- 1/4 medium onion, diced
- 1/2 block firm tofu, cubed
- 1 tsp Dasida (beef soup stock)
- 1 tbsp red chili powder (gochugaru)
- 1/2 tbsp minced garlic
- to taste sliced green and red peppers
- for garnish green onion shreds
- to serve cooked white rice
- optional kimchi and pickled garlic
Instructions
- 1Pour Water into Pot
Pour clear water or clean rice water into a black clay pot placed on the stovetop to form the base of the soybean paste stew.
Tip: Using clean rice water adds a natural sweetness and helps thicken the soup slightly. - 2Add Soybean Paste
Scoop a large spoonful of Korean soybean paste using a wooden spoon and add it directly into the water in the pot.
Tip: Adjust the amount of soybean paste based on the volume of water and your preferred saltiness. - 3Dissolve Soybean Paste
Stir the soybean paste thoroughly into the water using a wooden spoon until it is completely dissolved, creating a rich broth base.
Tip: Make sure no lumps of paste remain at the bottom of the pot for an even flavor. - 4Add Pork Belly Slices
Add a few slices of pork belly into the pot with the soybean broth to enrich the flavor and depth of the stew.
Tip: Pork belly adds savory fat that enhances the overall richness of traditional Korean stews. - 5Add Diced Potatoes
Pour freshly cut diced potatoes from a white plate directly into the simmering broth in the pot.
Tip: Cut potatoes into uniform cubes so they cook evenly alongside the rest of the vegetables. - 6Add Zucchini and Mushrooms
Add the remaining diced zucchini, shiitake mushrooms, and onions into the pot after the potatoes have boiled for about 5 minutes.
Tip: Adding vegetables in stages ensures that faster-cooking ingredients do not become mushy. - 7Add Tofu Cubes
Gently slide or drop the cubed tofu into the boiling clay pot of stew, allowing it to absorb the savory flavors of the broth.
Tip: Add the tofu after the vegetables have softened slightly so it stays intact without breaking apart too much. - 8Season the Stew
Sprinkle a spoonful of Dasida seasoning powder into the bubbling broth to deepen the umami flavor profile of the stew.
Tip: Stir well after adding the seasoning to ensure it dissolves evenly throughout the hot broth. - 9Add Chili Powder for Heat
Scoop a spoonful of red chili powder and add it into the stew to provide a vibrant color and spicy kick.
Tip: Adjust the amount of chili powder depending on your preference for heat.
