Authentic Korean Soybean Paste Stew (Doenjang-jjigae)

A comforting, earthy Korean soybean paste stew made with pork belly, potatoes, shiitake mushrooms, and tender bok choy simmered in savory rice-washing water.

Ingredients

• 1 small plate pork belly
• 1 potato
• 2-3 shiitake mushrooms
• 1 bundle bok choy
• 1 onion
• 2 scallions
• 1 green chili pepper
• 1 birds eye chili
• 1 spoonful soybean paste
• 0.5 bowl rice-washing water
• 0.5 spoonful beef powder
• 1 spoonful optional chili powder

Instructions

1. 1Blanch the Bok Choy

   

   Place the bok choy into a pot of boiling water and blanch for about 30 secondscite: 1. Remove the blanched leaves and set them aside for later use in the stew.

   Tip: Blanching greens beforehand helps lock in their vibrant green color and tender texture.
2. 2Cut the Potatoes

   

   Take a peeled potato and cut it into pieces of moderate thickness on a wooden cutting board using a kitchen knifecite: 1. Ensure the pieces are not cut too thin so they hold their shape during simmeringcite: 1.

   Tip: Uniform-sized potato chunks ensure they cook evenly throughout the stew.
3. 3Arrange Base Ingredients in Pot

   

   Place the freshly cut potato pieces into a clay pot as part of the foundational layercite: 1.

   Tip: Using a clay pot helps distribute heat evenly and enhances the rustic flavor of the stew.
4. 4Add Soybean Paste

   

   Scoop a spoonful of specialized soybean paste using a wooden spoon and add it directly into the clay pot containing the ingredientscite: 1.

   Tip: Yanbian flavored soybean paste specifically made for soybean paste stew works best for authentic tastecite: 1.
5. 5Pour Rice-Washing Water

   

   Pour half a bowl of rice-washing water from a container into the clay pot over the soybean paste and ingredientscite: 1.

   Tip: Rice-washing water blends with the saltiness of the soybean paste, resulting in a thicker and more flavorful brothcite: 1.
6. 6Add Remaining Side Dishes

   

   Once the potatoes are cooked and the soup has simmered, add the remaining side dishes including the blanched bok choy into the potcite: 1.

   Tip: Adding the greens later prevents them from becoming overly mushy.
7. 7Season the stew

   

   Add half a spoonful of beef powder into the bubbling pot of stew to enhance the savory depth of the broth.

   Tip: Beef powder adds an instant umami boost, but adjust the amount carefully to avoid making the stew too salty.
8. 8Add chili powder and simmer

   

   Add a spoonful of chili powder on top of the stew ingredients for extra heat and vibrant color. Simmer the stew for another 10 minutes or so until all the flavors meld together and the ingredients are fully cooked.

   Tip: Adjust the amount of chili powder based on your personal preference for spice.

Storage & Reheating

Burn It Off

Frequently Asked Questions