Hearty Tofu Jjigae
Spicy and Savory Radish and Tofu Stew (Jjigae) – Inspired by ‘Sumine Banchan’
Inspired by a TV cooking show, I’ve created a hearty and delicious radish and tofu stew (jjigae) using leftover Korean radish (altari) and tofu from my fridge. This recipe is perfect for a quick, flavorful meal that will have you reaching for another bowl of rice!
Main Ingredients
- 4 Korean radish (altari) with greens
- 1 lb (approx. 600g) pork shoulder or neck
- 1/2 block firm tofu
- 1 medium potato
- 1/2 medium onion
- 2 Korean chili peppers (cheongyang gochu)
- 1 red chili pepper
- 1/2 stalk green onion
- A pinch of MSG (optional, to balance the saltiness of old, homemade doenjang)
Pork Marinade
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the 4 Korean radishes thoroughly and cut them into approximately 2cm cubes. Don’t discard the greens or any liquid from the radish; they add a richer flavor. Cutting them into larger pieces ensures a pleasant bite.
Step 2
Place the cubed radishes in a pot or earthenware pot and bring to a boil over high heat. Add just enough water to partially cover the radishes. Once boiling, reduce the heat to medium and simmer for about 10 minutes, or until the radish becomes tender.
Step 3
In a separate bowl, combine the 1 lb of pork with 2 Tbsp soy sauce for soup, 2 Tbsp cooking wine, and a pinch of black pepper. Gently mix and knead the ingredients together to marinate the pork. This step helps to remove any gaminess from the pork and enhances its savory flavor.
Step 4
Prepare the vegetables for the stew. Peel and dice the potato into cubes. Slice the 1/2 onion into large pieces. Thinly slice the 2 Korean chili peppers and 1 red chili pepper diagonally. Slice the 1/2 green onion diagonally. If you prefer it spicier, feel free to add more Korean chili peppers.
Step 5
Add the marinated pork to the pot with the simmering radishes and stir-fry together for about 5 minutes. As the pork cooks, it will meld with the refreshing flavor of the radishes, creating a deep umami.
Step 6
Once the pork is partially cooked, add more water to create a soupy consistency, ensuring the ingredients are mostly submerged but not overflowing.
Step 7
Add the diced potato and the large chunks of onion to the pot. Let them simmer together until the potatoes are cooked. The potatoes will release a subtle sweetness into the broth.
Step 8
Now it’s time to add the core seasonings for the jjigae. Stir in 1 Tbsp fermented soybean paste (doenjang) and 1/2 Tbsp red chili paste (gochujang), mixing well with the broth and continuing to simmer.
Step 9
If your homemade doenjang is particularly salty, you can add a tiny pinch of MSG to subtly enhance the flavor and balance the saltiness. This step is optional and should be adjusted based on the saltiness of your doenjang.
Step 10
Prepare the 1/2 block of tofu. Cutting it into roughly 2cm pieces is standard, but for a richer, creamier stew, try gently crumbling it with your hands just before adding.
Step 11
Check if the potatoes are tender by piercing them with a fork. Once cooked, gently crumble the tofu with your hands into the pot. This method helps the tofu integrate better into the broth, making it thicker and more flavorful.
Step 12
Finally, add the diagonally sliced Korean chili peppers, red chili pepper, and green onion. Stir everything together to combine evenly. Simmer for another 5 minutes until the delicious radish and tofu jjigae is ready. Serve hot over a bowl of rice and enjoy!
