Spicy and Hearty Doenjang Jjigae
Spicy Doenjang Jjigae Recipe to Stimulate Your Appetite in Summer
After a sweaty summer day, nothing beats a savory and spicy stew! Here’s a recipe for a spicy doenjang jjigae made with common ingredients you likely have at home, perfectly balancing deep flavor with a satisfying kick. This addictive stew will make you finish your rice in no time. Shall we get started?
Stew Ingredients- 200g pork (for stew or pork neck)
- 1/2 Korean zucchini (Aehobak)
- 1 potato (medium-sized)
- 1/2 onion (or 1/4 onion)
- 1/2 green onion
- 1-2 Cheongyang chili peppers (adjust to your preference)
- 1 anchovy-kelp broth pack (or anchovy-kelp broth)
- 1.2 liters water (6 cups)
Seasoning Ingredients- 2-3 Tbsp homemade doenjang (adjust based on saltiness of your doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp chili powder (for adjusting spiciness, add more or less depending on the amount of Cheongyang peppers)
- 2-3 Tbsp homemade doenjang (adjust based on saltiness of your doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp chili powder (for adjusting spiciness, add more or less depending on the amount of Cheongyang peppers)
Cooking Instructions
Step 1
First, let’s make the base for this delicious doenjang jjigae: the broth. Pour 1.2 liters of water into a pot, add the broth pack (or anchovies and kelp), and bring to a boil over high heat. Once the water boils, remove the broth pack. If using anchovies, let them simmer for another 5 minutes before removing. A clean broth will elevate the flavor of your stew.
Step 2
Next, prepare the vegetables. Slice the Korean zucchini into half-moon shapes about 0.5cm thick. Peel the potato and slice it into similar 0.5cm thick pieces. Cutting the vegetables into uniform sizes ensures they cook evenly and are easy to eat.
Step 3
Cut the pork into bite-sized pieces, about 2-3cm, suitable for a stew. Using cuts with a good balance of fat and lean meat will enrich the broth’s flavor.
Step 4
Now, chop the remaining vegetables. Slice the onion into strips or roughly chop it (about 1/4 or 1/2 onion). Slice the green onion diagonally, and the Cheongyang peppers, which are key for that spicy kick, also diagonally. If you like it very spicy, leave the seeds in.
Step 5
Add the prepared pork, potato, Korean zucchini, and onion to the boiling broth. Bring it back to a boil over high heat, then reduce to medium heat and simmer for 10-15 minutes, or until the potatoes and zucchini are tender. Make sure the pork is fully cooked.
Step 6
Once the vegetables are somewhat cooked, dissolve 2-3 tablespoons of homemade doenjang into the clear broth. Using a whisk to dissolve the doenjang will ensure it blends smoothly without lumps. Adjust the amount based on the saltiness of your doenjang. It’s better to taste and add more rather than putting too much in at once.
Step 7
When the potatoes are almost cooked and the doenjang is well dissolved, add the diagonally sliced green onion and Cheongyang peppers. The aromatic green onion and spicy peppers will significantly enhance the jjigae’s aroma and flavor. Let it simmer once more to allow the flavors to meld into the vegetables.
Step 8
Finally, add 1 tablespoon of chili powder for extra spice and 1 tablespoon of minced garlic for that umami boost. Simmer for a bit longer for all the ingredients to harmonize. Once the stew comes to a rolling boil, turn off the heat. If you prefer a less cloudy soup, you can take out a little broth before adding the chili powder, mix it in a separate bowl, and then add it back to the pot.
Step 9
Your hot and delicious spicy doenjang jjigae is ready! Ladle it generously into bowls and enjoy with a warm bowl of rice. It’s a true rice thief!
