Kimchi Doenjang Jjigae (Korean Cabbage Stew with Fermented Bean Paste)
The Ultimate Comfort Food! A Harmonious Blend of Kimchi Stew and Doenjang Jjigae for a Rich and Savory Experience
I recall my mother adding a touch of doenjang to her kimchi jjigae, creating a depth of flavor I’ve always cherished. Inspired by a heartwarming recipe from the show ‘Soo Mi’s Side Dishes,’ I’ve recreated this delightful Kimchi Doenjang Jjigae. This hearty stew brings together the tangy goodness of aged kimchi, the tender richness of pork jowl, and a medley of fresh vegetables, making it the perfect companion to a bowl of rice. The use of rice water as a base lends a wonderfully smooth and complex broth. Elevate your dining experience with this soulful and satisfying stew!
Main Ingredients- Pork Jowl 300g (can substitute with pork neck or belly)
- Aged Kimchi 1/4 head (well-fermented)
- Potato 1 medium
- Zucchini 1/3 medium
- Onion 1/3 medium
- Green Onion 1 stalk
- Chili Pepper 1 (e.g., Korean green chili or jalapeño, optional)
Seasoning & Broth- Doenjang (Korean fermented soybean paste) 1 Tbsp
- Gukganjang (Korean soup soy sauce) 1 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Oil, a drizzle
- Sugar 1/2 Tbsp (to balance kimchi’s sourness, optional)
- Rice Water 1 Liter (or anchovy-kelp broth)
- Doenjang (Korean fermented soybean paste) 1 Tbsp
- Gukganjang (Korean soup soy sauce) 1 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Oil, a drizzle
- Sugar 1/2 Tbsp (to balance kimchi’s sourness, optional)
- Rice Water 1 Liter (or anchovy-kelp broth)
Cooking Instructions
Step 1
First, chop the aged kimchi into bite-sized pieces. If the kimchi has too much filling, you can gently scrape some off.
Step 2
Prepare 300g of pork jowl, which adds a delicious depth of flavor to the stew. Pork neck or belly can also be used, but pork jowl offers a wonderfully tender texture that makes the stew richer. Slice it into manageable pieces.
Step 3
Heat a pot or wok over medium heat and add a drizzle of cooking oil. Add the minced garlic and stir-fry until fragrant, about 1-2 minutes. Be careful not to burn the garlic; a gentle aroma is key.
Step 4
Once the garlic is fragrant, add the chopped kimchi and the prepared pork jowl. Stir-fry over medium heat until the kimchi becomes tender and the pork is cooked through. This step helps to mellow the kimchi’s tanginess and meld the flavors.
Step 5
Pour in 1 liter of rice water (or anchovy-kelp broth). Add 1 tablespoon of doenjang, sifting it through a fine-mesh sieve directly into the pot to ensure it dissolves smoothly without clumps. This makes the broth silkier.
Step 6
Bring the stew to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer, allowing the ingredients to cook thoroughly.
Step 7
While the stew is simmering, prepare the vegetables. Cut the potato, zucchini, and onion into large, rustic pieces. You can cut the potatoes slightly smaller if you prefer them to cook faster.
Step 8
When the broth is bubbling vigorously, add the prepared potato, zucchini, and onion. (You can also add tofu at this stage if you like.)
Step 9
Continue to simmer the stew for about 5 minutes after adding the vegetables, or until the potatoes and zucchini are tender. Taste the broth and season with 1 tablespoon of gukganjang or salt if needed. Adjust the seasoning based on the saltiness of your kimchi.
Step 10
Once the vegetables are cooked to your liking, add the sliced green onion and chili pepper (if you prefer a spicier kick). Simmer for just another minute to allow the flavors to meld and the green onion to soften slightly. Adding these at the end preserves their fresh aroma and vibrant color. Your delicious Kimchi Doenjang Jjigae is ready to be enjoyed!
