Spicy Pork Belly Doenjang Jjigae Recipe
Craving something hearty and flavorful? Try this Spicy Pork Belly Doenjang Jjigae!
A comforting and slightly spicy Korean soybean paste stew made with thinly sliced pork belly. This recipe features a rich broth infused with doenjang (soybean paste) and a hint of gochujang (chili paste), packed with tender pork belly and fresh vegetables. Perfect for a satisfying meal!
Stew Ingredients
- 100g thinly sliced pork belly
- 150g radish (about 2cm thick slices)
- 1/2 onion (sliced)
- 1/2 green onion (cut diagonally)
- 1 pack enoki mushrooms (trimmed)
- 1-2 Korean chili peppers (chopped)
- 1-2 red chili peppers (chopped)
- 1 block firm tofu (cubed)
- 1 anchovy-kelp broth pack (or 700ml stock)
Seasoning Ingredients
- 1 Tbsp doenjang (soybean paste, heaping)
- 1/2 Tbsp gochujang (chili paste)
- 1 Tbsp minced garlic
- Pinch of black pepper
- Little bit of soup soy sauce (or salt, to taste)
- 1 Tbsp doenjang (soybean paste, heaping)
- 1/2 Tbsp gochujang (chili paste)
- 1 Tbsp minced garlic
- Pinch of black pepper
- Little bit of soup soy sauce (or salt, to taste)
Cooking Instructions
Step 1
In a pot, combine 700ml of water and the anchovy-kelp broth pack. Bring to a rolling boil over high heat for 10 minutes to create a flavorful broth. You can also use dried anchovies and kelp if you prefer.
Step 2
While the broth is simmering, prepare the vegetables. Slice the radish into bite-sized pieces (about 2cm thick) and thinly slice the onion. Finely chop the Korean and red chili peppers.
Step 3
Cube the firm tofu into 2cm pieces. Trim the base of the enoki mushrooms and separate them into strands. If using frozen pork belly, you can lightly thaw it in cold water or use it directly from frozen.
Step 4
Once the broth is ready, strain the doenjang (1 Tbsp) and gochujang (1/2 Tbsp) through a sieve into the broth, stirring to dissolve completely. This ensures a smooth and clear soup base.
Step 5
As the broth returns to a boil, add the prepared radish, onion, and chopped chili peppers first. Let them simmer for about 5 minutes, or until the radish becomes slightly translucent.
Step 6
When the broth is boiling vigorously again, add the thinly sliced pork belly. Gently separate the slices to prevent clumping as they cook.
Step 7
Once the pork belly is mostly cooked, add the cubed tofu. Stir in the minced garlic (1 Tbsp) and a pinch of black pepper. Cover the pot and simmer over medium-low heat for 10 minutes, allowing the flavors to meld together.
Step 8
Finally, add the prepared enoki mushrooms and diagonally sliced green onions. Cook for an additional 5 minutes. Taste the stew and adjust seasoning with soup soy sauce or salt if needed. Your delicious Doenjang Jjigae is now ready!
Step 9
The pork belly can release some fat, making the broth richer. If you prefer a lighter stew, you can skim off any excess fat or foam that rises to the surface while cooking. For a spicier kick, consider adding a few chili seeds when making the broth; they add a pleasant warmth that balances the richness.
