Pork Belly Doenjang Jjigae: Richer Than Brisket!
Pork Belly Doenjang Jjigae: Richer Than Brisket!
Secret to a Deeply Flavored Pork Belly Doenjang Jjigae
Try adding pork belly to your Doenjang Jjigae instead of beef brisket! This recipe offers a super tender and deeply flavorful pork belly Doenjang Jjigae with a special tip for making it quickly and easily. We’ll also share the secret to enhancing the savory taste using rice water.
Stew Ingredients- Pork Belly (thinly sliced) 100g
- Potato 1 (medium)
- Onion 1/2 (medium)
- Zucchini 1/3 (optional, for enhanced flavor)
- Green Onion 1/2 stalk
- Korean Chili Pepper 1 (adjust for spiciness)
- Red Chili Pepper 1/2 (for color and slight sweetness)
- Tofu 1/2 block (firm or stewing type)
- Button Mushrooms 4
Seasoning & Broth- Doenjang (Korean Soybean Paste) 1.5 Tbsp (or 1 Tbsp commercial Doenjang)
- Gochujang (Korean Chili Paste) 0.5 Tbsp
- Minced Garlic 1 Tbsp
- Gukganjang (Korean Soup Soy Sauce) or Fish Sauce 1 Tbsp (for umami)
- Rice Water 2/3 to 3/4 of a pot (approx. 500-600ml)
- Doenjang (Korean Soybean Paste) 1.5 Tbsp (or 1 Tbsp commercial Doenjang)
- Gochujang (Korean Chili Paste) 0.5 Tbsp
- Minced Garlic 1 Tbsp
- Gukganjang (Korean Soup Soy Sauce) or Fish Sauce 1 Tbsp (for umami)
- Rice Water 2/3 to 3/4 of a pot (approx. 500-600ml)
Cooking Instructions
Step 1
The foundation of delicious Doenjang Jjigae is rice water! When washing rice for cooking, save the second and third rinses in a pot, filling it about 2/3 full. This rice water will add a rich, nutty depth to your stew.
Step 2
Peel and wash the potato, then dice it into approximately 1.5cm cubes, making it easy to eat with a spoon. Be careful not to cut them too small, or they might break down while cooking.
Step 3
Peel and wash the onion, then dice it into cubes similar in size to the potatoes. The sweetness from the onion will dissolve into the broth, making it even more flavorful.
Step 4
If using zucchini, wash it, cut it into quarters, and then dice it into 1.5cm pieces. Adding zucchini makes the broth smoother and adds a refreshing taste. (Optional)
Step 5
Gently brush off any dirt from the button mushrooms. Slice the caps thinly on an angle, about 0.5cm thick. The mushrooms’ earthy flavor complements the Doenjang Jjigae wonderfully.
Step 6
Wash the red and green chili peppers, remove the stems, and slice them diagonally about 0.5cm thick. The Korean chili peppers add spiciness, so adjust the amount according to your preference.
Step 7
Chop the green onion, including the white and green parts, into bite-sized pieces. These will be added at the end for a fresh aroma.
Step 8
Dice the tofu into approximately 1.5-2cm cubes. To prevent the tofu from crumbling, add it towards the end, or consider lightly pan-frying it beforehand.
Step 9
Now, gather all the prepared vegetables and tofu to one side. You’re ready to meet the star of the dish: the pork belly!
Step 10
Instead of using frozen pork belly directly, let it thaw slightly at room temperature for a short while. It’s best if it’s not completely thawed but still slightly firm; this helps it maintain its shape in the stew without breaking apart.
Step 11
Place the pot with the prepared rice water on high heat and bring it to a boil. This is a crucial step for the stew’s initial flavor, so wait until the rice water is vigorously bubbling.
Step 12
Once the rice water is boiling, add 1.5 Tbsp of Doenjang and 0.5 Tbsp of Gochujang. Stir well until the pastes are completely dissolved without lumps. If your homemade Doenjang is less salty and more nutty, use only 1 Tbsp. For commercial Doenjang, start with 1 Tbsp and adjust according to taste.
Step 13
Add 1 Tbsp of minced garlic to the broth with dissolved pastes, and continue to boil over high heat for a short while. This allows the garlic’s aroma to infuse into the broth.
Step 14
At this point, ladle about one bowl of the boiling Doenjang Jjigae broth aside. This reserved broth will be used later to adjust the seasoning and add depth after the vegetables and meat are cooked. Let the main stew boil vigorously over high heat for about 10 minutes, until the potatoes are partially cooked.
Step 15
When the potatoes are about halfway cooked, add the diced onions. The onions will release their sweetness into the broth, and continue to simmer until the potatoes are tender.
Step 16
Once the potatoes and onions are cooked to some extent, add the zucchini (if using), mushrooms, and tofu. Then, pour in the reserved clear broth (rice water) you set aside earlier. This broth will soften the overall seasoning of the stew and enhance its flavor.
Step 17
Add the chopped green onions and chili peppers. As a delicious aroma starts to fill the air, proceed to the next step.
Step 18
Finally, lay the prepared thinly sliced pork belly into the pot. Pork belly cooks very quickly, so overcooking can make it tough.
Step 19
The key to a rich flavor! Adjust the final seasoning with 1 Tbsp of Gukganjang or fish sauce. This adds a deep umami flavor, different from the saltiness of Doenjang, further enhancing the stew’s overall taste.
Step 20
Once the pork belly is fully cooked and has changed color, turn off the heat immediately. Overcooking will make the pork belly chewy, so turning off the heat as soon as the meat is cooked is the secret to a tender texture. Enjoy your rich and delicious Pork Belly Doenjang Jjigae!
