Rich and Savory Pork and Soybean Paste Stew (Dwaeji-gogi Doenjang Jjigae)
Rich and Savory Pork and Soybean Paste Stew (Dwaeji-gogi Doenjang Jjigae)
Quick and Delicious Pork Doenjang Jjigae: A Flavorful Korean Stew
Savor the comforting and rich flavors of this Pork Doenjang Jjigae, a perfect accompaniment to any meal. This hearty stew combines tender pork with savory doenjang (fermented soybean paste), vegetables, and mushrooms, creating a delightful depth of flavor. It’s an ideal dish to enjoy when you’re craving a satisfying and soulful Korean stew, especially when paired with grilled pork. This recipe makes it easy to create a wonderfully delicious jjigae that rivals the main course!
Pork Doenjang Jjigae Ingredients- Pork belly slices (for stew or thinly sliced) – 1 serving (approx. 100-150g)
- Clam meat (frozen or salted) – 1/2 cup
- King oyster mushroom – 1
- Shiitake mushroom – 1
- Enoki mushroom – 1/2 bunch
- Radish (thinly sliced) – 1/2 cup
- Zucchini (half-moon slices) – 1/3
- Green onion (sliced diagonally) – 1 stalk
- Doenjang (Korean soybean paste) – 1 Tbsp (use Gochujang-infused Doenjang as a base)
- Sugar – 1 Tbsp
- Plum extract – 1 Tbsp
- Fish sauce (anchovy) – 1 Tbsp
- Minced garlic – 1 Tbsp
Cooking Instructions
Step 1
1. Combine all ingredients and seasonings in a ttukbaegi (earthenware pot): To make a quick and flavorful doenjang jjigae, add all ingredients except for the pork (clam meat, king oyster mushroom, shiitake mushroom, enoki mushroom, radish, zucchini, green onion) and the main seasonings (doenjang, sugar, plum extract, fish sauce, minced garlic) into a ttukbaegi all at once.
**Chef’s Tip:** If your doenjang is not spicy, consider adding 1 finely chopped Korean chili pepper for a bit of heat. If you are using a homemade or traditional doenjang, you might want to add an extra 0.5 Tbsp of sugar to balance the flavor. The pork will be added once the stew begins to boil vigorously.
Step 2
2. Add rice water and bring to a boil: Pour 500ml of rice water into the ttukbaegi. If you don’t have rice water, regular water is also perfectly fine. You don’t need to make a separate broth; the clams and radish will naturally release enough umami to create a deeply flavorful soup.
Step 3
3. Add pork and simmer for 5 more minutes: Place the ttukbaegi over high heat and let it simmer for about 5 minutes. Once the stew is boiling vigorously, add the thinly sliced pork belly. Reduce the heat to medium and simmer for another 5 minutes until the pork is cooked through and the flavors have melded. This short simmer will infuse the broth with a rich, porky essence, enhancing the overall taste.
