Aromatic Water Parsley & Soybean Paste Stew (Minari Doenjang Jjigae)
Flavorful Minari Doenjang Jjigae with a Refreshing Aroma
Today, I’m sharing a recipe for Minari Doenjang Jjigae, packed with the delightful fragrance of water parsley, which is also incredibly good for your health. Water parsley is a wonderfully versatile ingredient, and I’ve featured it in various recipes before. This time, I’m bringing you a comforting stew. Enjoy the unique, fresh aroma that truly elevates this hearty dish.
Main Ingredients
- Water parsley (Minari), a suitable amount (washed and trimmed)
- Thinly sliced pork belly (Daepae Samgyeopsal), 50g
- Potato, 1 medium (or to your preference, peeled and sliced)
- Onion, 1/4 (sliced into strips)
- Korean zucchini (Aehobak), 1/4 (sliced into half-moons)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Peel the potato and slice it into bite-sized pieces, either cubed or into half-moons. Thinly slice the onion into strips. Cut the Korean zucchini into similar half-moon shapes. If you’ve prepped them in advance, soaking them in water can help maintain their freshness. Wash the water parsley thoroughly and cut it into roughly 5cm lengths. Feel free to adjust the quantities of each ingredient to your liking for a personalized flavor.
Step 2
Now, let’s start making the Doenjang Jjigae. For those who enjoy their stew piping hot, we recommend using an earthenware pot (ttukbaegi). In the pot, add the 50g of thinly sliced pork belly, followed by 500ml of water. Stir in 2 tablespoons of soybean paste until well combined. Bring this mixture to a rolling boil over medium heat. Ensure the soybean paste is dissolved smoothly to avoid clumps.
Step 3
Once the broth, enriched by the pork belly, comes to a vigorous boil, add 0.5 tablespoon of red pepper paste. Adding gochujang will add a deeper, slightly spicy flavor to the stew. Stir well to meld the soybean paste and red pepper paste together.
Step 4
When the stew starts to boil again vigorously, add all the prepared vegetables: potatoes, onions, and zucchini. As the vegetables cook, they will enrich the broth’s flavor. Continue to simmer gently until the potatoes are tender and cooked through. Covering the pot can help the vegetables cook faster.
Step 5
Once the stew is nearly done, taste it and adjust the seasoning if necessary, using more soybean paste or salt to suit your palate. I found the flavor perfect as is! Turn off the heat, then add the pre-cut water parsley and give it a gentle stir. Your aromatic Minari Doenjang Jjigae is now complete! Adding the water parsley at the end helps preserve its vibrant flavor and aroma.
Step 6
And there you have it – a simple yet incredibly flavorful and aromatic Minari Doenjang Jjigae! The thinly sliced pork belly adds a rich, savory depth to the broth, and the water parsley imparts a wonderfully fresh, invigorating aroma that truly awakens the appetite. I found myself adding more water parsley because the fragrance was so delightful! Try making this springtime specialty, Minari Doenjang Jjigae, for a healthy and delicious meal.
