Doenjang Jjigae (Korean Soybean Paste Stew)
Doenjang jjigae is a classic and one of the most popular Korean stews. This stew is primarily flavored with fermented soybean paste and loaded with meat, tofu, and vegetables. It's hearty and comforting, easy to make, and takes only 20 minutes!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 ounces fatty pork (small dice (preferably pork shoulder))
- 2½ tablespoons doenjang ((Korean fermented soybean paste))
- 2 cups water (or stock)
- ¼ block firm tofu (large dice (about 4 to 5 oz))
- ½ small yellow onion (large dice)
- 4 ounces zucchini (quartered and cut into ½ inches pieces (about ½ of a zucchini))
- 4 ounces Korean radish (quartered and cut into ¼ inch pieces (optional))
- 1 tablespoon garlic (minced (about 2 cloves))
- 1 teaspoon gochugaru (coarse) ((Korean red pepper flakes))
- ½ jalapeño pepper (sliced (optional))
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon msg ((optional))
- 1 tablespoon toasted sesame oil (or a neutral oil)
Instructions
- 1
In a medium or large Korean earthenware or a medium sauce pan over medium heat, add the sesame oil. Once the sesame oil is hot, add the pork and cook until the pork is no longer pink, about 1 minute.
- 2
Add the doenjang (soybean paste) and continue to cook for another 30 seconds to 1 minute, until the doenjang is fragrant and coats the pork well. Make sure to stir often!
- 3
Add the water and bring it to a boil. Then, add the tofu, onion, zucchini, radish, garlic, and gochugaru, and bring to a boil again. Reduce the heat to a simmer and let the stew cook for about 10 minutes, or until the veggies and pork are tender.
- 4
Add the sliced jalapeño and season with salt and optionally some MSG. Adjust the seasoning as needed and bring the stew to a boil.
- 5
Remove from heat and enjoy the doenjang jjigae hot with rice and banchan.