Spicy and Savory Doenjang Jjigae with Tofu: The Perfect Pork Belly Pairing
Authentic Recipe for a Refreshing and Umami-Rich Tofu Doenjang Jjigae
Introducing a golden recipe for Tofu Doenjang Jjigae, a dish that perfectly complements grilled pork belly by cutting through its richness and enhancing the overall flavor. Enjoy a hearty and satisfying meal with a bowl of freshly steamed rice!
Stew Ingredients- 1/2 block firm tofu (firm or stewing type), cut into 1.5cm cubes
- 1/2 onion, thinly sliced
- 1 King oyster mushroom, base trimmed and separated into strands
- 1 Shiitake mushroom, trimmed and sliced into bite-sized pieces
- 2 Korean green chili peppers, diagonally sliced (adjust for spice preference)
Seasoning and Broth- 1.7 liters water (or anchovy-kelp broth)
- 3 Tbsp Doenjang (fermented soybean paste; a mix of homemade and store-bought is recommended)
- 1 Tbsp Ssamjang (adds depth and nuttiness)
- 1 Tbsp soup soy sauce (or salt to taste)
- 1 Tbsp Gochugaru (Korean chili flakes, for spiciness; adjust to taste)
- 1 Tbsp dried anchovy powder (for a refreshing broth flavor)
- 1.7 liters water (or anchovy-kelp broth)
- 3 Tbsp Doenjang (fermented soybean paste; a mix of homemade and store-bought is recommended)
- 1 Tbsp Ssamjang (adds depth and nuttiness)
- 1 Tbsp soup soy sauce (or salt to taste)
- 1 Tbsp Gochugaru (Korean chili flakes, for spiciness; adjust to taste)
- 1 Tbsp dried anchovy powder (for a refreshing broth flavor)
Cooking Instructions
Step 1
First, cut the tofu into 1.5cm cubes. Clean the shiitake mushrooms to remove any dirt and slice them into 2-3 pieces or bite-sized portions. Place the prepared ingredients in a bowl.
Step 2
Peel and thinly slice the onion to about 0.5cm thickness. Slicing them too thinly might cause them to break apart while boiling, so aim for a moderate thickness.
Step 3
Trim the base of the enoki mushrooms, rinse them lightly under running water, and separate them into 3-4 strands by hand. This helps them distribute evenly in the broth and improves texture.
Step 4
Chop the green onions and diagonally slice the Korean green chili peppers. If you prefer it spicier, feel free to add more chili peppers or leave the seeds in. Set all these aside in a bowl.
Step 5
Now, prepare a pot for the stew. Pour 1.7 liters of cold water into the pot and dissolve 3 Tbsp of doenjang and 1 Tbsp of ssamjang. Mixing homemade and store-bought doenjang can create a richer flavor.
Step 6
Add 1 Tbsp of dried anchovy powder to the dissolved doenjang mixture and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 7 minutes. This process allows the anchovy powder to infuse its savory essence into the broth.
Step 7
Once the broth has been well-infused, add the prepared enoki mushrooms, shiitake mushrooms, and tofu. Continue to simmer for another 15 minutes. At this stage, add 1 Tbsp of soup soy sauce for flavor, and adjust with salt if needed. It’s important to simmer long enough for the mushrooms and tofu to become tender.
Step 8
Finally, add the chopped green onions and sliced Korean green chili peppers. Let it simmer for another 5 minutes. The aromatic flavors of the vegetables will meld, creating an even more delicious doenjang jjigae.
Step 9
Lastly, stir in 1 Tbsp of gochugaru and simmer for just about 3 more minutes. This adds a spicy kick and vibrant color, completing the dish. Enjoy it hot with a bowl of rice for the ultimate pairing!
