Rich Pork Jowl Doenjang Jjigae & Refreshing Radish Salad
Rich Pork Jowl Doenjang Jjigae & Refreshing Radish Salad
Hearty Pork Jowl Soybean Paste Stew with Spicy Shredded Radish
For my daughter who always skips the meat at Korean BBQ restaurants and insists on having rice with doenjang jjigae instead! Even without other side dishes, this stew and a simple radish salad are perfect for a satisfying meal. This recipe brings together the rich, savory depth of doenjang jjigae with the tender, flavorful pork jowl and a crisp, zesty radish salad. Enjoy this comforting and delicious Korean classic!
Stew Ingredients- Pork jowl (for stew), 200g
- Medium radish, 1
- Onion, 1
- Green onion, 2 stalks
- Korean chili peppers (Cheongyang), 3-4
- King oyster mushrooms, 2
- Oyster mushrooms, 1 handful
- Dried zucchini, 1 handful
- Tofu, 1 block
- Dried anchovies, 1 handful (for broth)
Seasoning Ingredients- Soybean paste (Doenjang), 4-5 Tbsp
- Coarse sea salt, 1 Tbsp
- Sugar, 2 Tbsp
- Double-strength vinegar, 2 Tbsp
- Black pepper, a pinch
- Minced garlic, 2 Tbsp
- Ginger powder, 1 tsp
- Red chili flakes (Gochugaru), 2 Tbsp
- Toasted sesame seeds, 1 Tbsp
- Soybean paste (Doenjang), 4-5 Tbsp
- Coarse sea salt, 1 Tbsp
- Sugar, 2 Tbsp
- Double-strength vinegar, 2 Tbsp
- Black pepper, a pinch
- Minced garlic, 2 Tbsp
- Ginger powder, 1 tsp
- Red chili flakes (Gochugaru), 2 Tbsp
- Toasted sesame seeds, 1 Tbsp
Cooking Instructions
Step 1
In a 5-liter pot, fill halfway with water and add a handful of dried anchovies to create a flavorful broth. Remove the anchovies, leaving the clear broth.
Step 2
Prepare the pork jowl by cutting it into bite-sized pieces. (Pork belly or other stew-cut pork can also be used.) Clean and prepare the king oyster mushrooms and oyster mushrooms.
Step 3
Soak the dried zucchini in lukewarm water for a short while. Squeeze out excess water thoroughly and cut into small, manageable pieces.
Step 4
Chop all the other prepared vegetables (onion, green onion, Korean chili peppers, king oyster mushrooms, oyster mushrooms) into uniformly small pieces.
Step 5
Pour the prepared anchovy broth into the pot. Dissolve 4-5 tablespoons of doenjang (soybean paste) into the broth over medium heat, ensuring it’s well mixed to avoid lumps.
Step 6
Once the doenjang broth starts to boil, add the finely chopped radish first. The radish will soften and add a natural sweetness to the stew.
Step 7
After the radish has cooked slightly, add the prepared pork jowl. Simmer and skim off any foam that rises to the surface to ensure a clean-tasting broth and tender meat.
Step 8
Add the rehydrated dried zucchini and the chopped onions. Let the stew simmer vigorously for 5 minutes to allow the flavors to meld.
Step 9
After 5 minutes, add the remaining mushrooms, green onions, and Korean chili peppers. Continue to boil, allowing the diverse textures and aromas of the vegetables to infuse into the stew.
Step 10
Stir in 2 tablespoons of gochugaru (red chili flakes) and 1 tablespoon of minced garlic. If you like, add a pinch of black pepper. Let it simmer for another 10 minutes for the flavors to deepen and fully develop. This is where the stew gains its characteristic depth and warmth.
Step 11
The doenjang jjigae is now complete! Taste and adjust seasoning if needed with coarse sea salt. Enjoy this deeply savory and comforting stew.
Step 12
Thinly julienne half a radish. Slicing it thinly is key to achieving a crisp texture in the salad.
Step 13
In a bowl, combine the julienned radish with 1 tablespoon of coarse sea salt, 1 tablespoon of sugar, and 1 tablespoon of double-strength vinegar. Gently toss to coat the radish.
Step 14
Let the radish sit for about 5-10 minutes to lightly pickle. Then, drain the excess liquid by placing it in a colander. Avoid squeezing out all the water by hand, as this can reduce its crispness.
Step 15
To the drained radish, add 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, 1 tablespoon of toasted sesame seeds, and 1 teaspoon of ginger powder. Gently mix everything together. Taste and add a little more salt, vinegar, or sugar if necessary to achieve your desired flavor profile.
Step 16
Your refreshing and crisp radish salad is ready! It’s the perfect accompaniment to the rich doenjang jjigae and a bowl of warm rice for a truly satisfying meal.
