Cha Seung-won’s Doenjang Jjigae (Fermented Soybean Paste Stew)
Cha Seung-won’s Doenjang Jjigae (Fermented Soybean Paste Stew)
Cha Seung-won’s Doenjang Jjigae featured on ‘Spanish Inn’ TV Show
Introducing the signature Doenjang Jjigae recipe by Cha Seung-won, as seen on the popular TV show ‘Spanish Inn’. While his version often includes seafood for a richer flavor, this recipe focuses on using readily available pantry staples to create a deeply savory and satisfying stew. It’s incredibly simple to make, perfect for a quick and hearty meal that brings warmth and deliciousness to any table. Enjoy this easy-to-follow recipe for a comforting bowl of Korean comfort food, great for busy mornings or even as a delightful accompaniment to drinks.
Ingredients- Pork (belly recommended) 50g
- Potato 1
- Radish (a small piece)
- Onion 1/2
- Green chili pepper 1
- Red chili pepper 1
- Anchovy broth 500ml (or water)
- Doenjang (fermented soybean paste) 1 Tbsp
- Gochujang (red chili paste) 0.5 Tbsp
- Gochugaru (red chili flakes) 0.5 Tbsp
Cooking Instructions
Step 1
First, prepare the anchovy broth, which adds a deep umami flavor to the stew. If you’re cooking directly in a ttukbaegi (earthenware pot), add 500ml of water and an anchovy broth pack to the pot and bring it to a boil. Once boiling, remove the broth pack to create a clean broth. If you don’t have a broth pack, water can be used, but using freshly simmered anchovies or kelp will yield an even richer taste.
Step 2
Next, prepare the vegetables and meat for the jjigae. Dice the potato and onion into roughly 1.5cm cubes. For the radish, slice it slightly thinner than the potatoes to ensure it cooks evenly and quickly. Finely chop the green and red chili peppers. If using pork belly, cut about 50g into bite-sized pieces.
Step 3
In the prepared anchovy broth, add 1 tablespoon of doenjang and 0.5 tablespoon of gochujang. Whisk thoroughly until well combined and no lumps remain. For an extra layer of savory depth, consider adding a splash of soup soy sauce at this stage. Then, stir in 0.5 tablespoon of gochugaru for a pleasant spicy kick.
Step 4
Once the broth comes to a boil, add the diced potatoes, onions, and radish. Let them simmer until the vegetables are partially tender. When the potatoes start to soften on the surface, add the pork and continue to cook. The pork will infuse the broth with its rich flavor. After all ingredients are fully cooked and the stew has slightly thickened, add the chopped green and red chili peppers for a fresh, vibrant finish.
Step 5
Your warm and savory Cha Seung-won Doenjang Jjigae is ready! It’s wonderful how such a delicious stew can be made with simple ingredients and a straightforward process. It’s so satisfying that you’ll easily finish a whole bowl, especially when mixed with rice. Its hearty and slightly spicy flavor makes it a perfect choice for a filling breakfast or a delightful appetizer with drinks. Try making this simple yet flavorful Doenjang Jjigae today!
