Doenjang jjigae (Soybean Paste Stew with Pork and Vegetables). Deliciously warming and comforting!

doenjang

🥗Healthier: miso

💰Cheaper: soybean paste

Miso offers a similar umami flavor and is often more accessible.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh provides a firmer texture and more protein.

zucchini

🥗Healthier: yellow squash

💰Cheaper: carrots

Carrots add sweetness and color.

potato

🥗Healthier: sweet potato

💰Cheaper: turnip

Turnip is a low-calorie alternative with a unique flavor.

Start by introducing the dish and its importance in Korean cuisine.

Slice half of a korean radish thinly.

Cut one small potato into thicker pieces.

Cut about four ounces of zucchini lengthwise and then into half-inch thick pieces.

Chop a quarter of an onion into similar sizes as the other vegetables.

Prepare chili peppers (red or green) and mention they can be omitted.

Slice oyster mushrooms and mention they can be adjusted based on preference.

Cut pork belly into thin slices.

Dice half a block of tofu and explain how to store the other half in water with salt.

Heat a ttukbaegi (earthenware pot) over medium heat and add the sliced pork belly, stir-frying until it renders some fat.

Add about two tablespoons of ginger and one teaspoon of gochugaru, sautéing for 2-3 minutes.

Pour in about two cups of water (or satin) to dissolve the doenjang, stirring well.

Add the sliced radish and bring the mixture to a boil.

Once boiling, add all the vegetables except the pepper and scallions, along with the garlic.

Bring the pot back to a boil and let it boil for about five minutes for the vegetables to cook through.

Add one teaspoon of vinegar to brighten the flavor of the stew.

Finally, add the pepper and scallions, cooking for another minute or two before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens