Pork Kimchi Doenjang Jjigae: A Deep and Savory One-Bowl Meal
Simple Pork Kimchi Doenjang Jjigae Recipe: How to Make a Rice-Stealing Stew
Inspired by the Pork Neck Kimchi Doenjang Jjigae featured on the Korean variety show ‘Tasty Guys’, I decided to make it myself. This stew is a delightful fusion, perfectly balancing the spicy tang of kimchi jjigae with the comforting, savory notes of doenjang (fermented soybean paste). It’s surprisingly simple to prepare, making it an ideal dish for anyone to create delicious homemade jjigae. Here’s the recipe for this irresistible Pork Kimchi Doenjang Jjigae that will have you finishing your rice in no time!
Main Ingredients- Well-fermented Kimchi 1 rice bowl (approx. 200g)
- Pork (neck or shoulder cut) 300g
- Onion 1/2 (medium-sized)
- Green Onion 1/3 stalk
Optional Ingredients (for extra flavor!)- Tofu 1/2 block
- Potato 1 (medium-sized)
- Cheongyang pepper 2
Seasoning- Doenjang (fermented soybean paste) 2 rice spoons (generous)
- Gochugaru (red pepper flakes) 0.5 rice spoon (adjust to taste)
- Tofu 1/2 block
- Potato 1 (medium-sized)
- Cheongyang pepper 2
Seasoning- Doenjang (fermented soybean paste) 2 rice spoons (generous)
- Gochugaru (red pepper flakes) 0.5 rice spoon (adjust to taste)
Cooking Instructions
Step 1
Today, let’s make Pork Kimchi Doenjang Jjigae, a dish that offers both spiciness and savory depth! ♬♪
Step 2
Peel the potato and dice it into approximately 1.5cm cubes. If they are too small, they might break down too much while cooking.
Step 3
Dice the onion into similarly sized pieces as the potatoes. Cooking them together enhances the stew’s sweetness and overall flavor.
Step 4
If using tofu, cut it into bite-sized pieces, similar to the potatoes and onions. Adding it to the pot during simmering will result in a wonderfully soft texture.
Step 5
Cut the green onions into about 3-4cm lengths. Slicing them lengthwise after cutting them into segments helps them absorb the flavors better and adds visual appeal.
Step 6
Now for the stir-frying! Heat a pot or an earthenware pot over medium heat. Add about two drizzles of cooking oil, then add the chopped kimchi (1 rice bowl) and pork (300g) and stir-fry.
Step 7
Continue to stir-fry until the pork is cooked through and turns white. This step removes any gamey smell from the pork and enhances its flavor.
Step 8
Once the pork is sufficiently cooked, pour in 5 cups (1000ml) of water. Using anchovy or kelp broth instead of plain water will add an even richer flavor.
Step 9
As the water begins to boil, add the prepared onion, potato, and tofu. Maintain a medium heat setting.
Step 10
Experience the amazing blend of kimchi jjigae and doenjang jjigae! At this stage, dissolve 2 rice spoons of doenjang. You can either place it in a sieve over the pot to let it melt in, or mix it with a little broth before adding to prevent clumping. Stirring well is key!
Step 11
Add 0.5 rice spoon of gochugaru (red pepper flakes). Let the stew simmer until the potatoes are fully tender, which should take about 10-15 minutes. Skim off any foam that rises to the surface for a cleaner broth.
Step 12
The jjigae is almost ready when a fork can easily pierce the potatoes. Taste the broth and season with salt if needed. Finally, add the large pieces of green onion and the chopped Cheongyang peppers, and let it simmer for just a minute more. Your delicious Pork Kimchi Doenjang Jjigae is complete!
Step 13
Enjoy a hearty meal with this Pork Kimchi Doenjang Jjigae, where the refreshing taste of well-fermented kimchi meets the deep, savory flavor of doenjang!
