Spicy and Savory Pork Belly Doenjang Jjigae
Hearty Pork Belly Doenjang Jjigae with Soft Tofu: A Delicious Meal for My Husband!
My husband was craving doenjang jjigae, so I decided to make it for dinner tonight! This recipe features tender pork belly and fluffy soft tofu, creating a rich and comforting Korean soybean paste stew. The use of rice water as a base adds a subtle depth of flavor, while fresh vegetables balance the richness perfectly. Get ready for a satisfying meal that will have you reaching for seconds!
Ingredients for the Stew
- 2 Onions, cut into large pieces
- 1 Zucchini, sliced into half-moons
- 3 strips Pork Belly, left whole initially for cooking
- Red and Green Chili Peppers, as needed, sliced
- 1 handful Green Onions, diagonally sliced
- 1 block Soft Tofu (Sundubu), cut into large pieces
- Dried Shiitake Mushrooms, rehydrated in warm water and sliced (reserve soaking water for broth)
- 1 handful Radish, sliced thinly
Seasoning and Broth
- 1 bowl Rice Water (approx. 200ml)
- Doenjang (Korean Soybean Paste), to taste (approx. 2-3 Tbsp)
- Pinch of Black Pepper
- 1 bowl Rice Water (approx. 200ml)
- Doenjang (Korean Soybean Paste), to taste (approx. 2-3 Tbsp)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare your vegetables for the stew. Cut the onions and radish into bite-sized pieces, ensuring they have a pleasant texture when eaten. Slice the zucchini into attractive half-moon shapes.
Step 2
Soak the dried shiitake mushrooms in warm water for about 10-15 minutes until they are fully rehydrated. Once soft, drain them and slice them into manageable pieces. Crucially, do not discard the soaking water – it will be used to enrich the broth of your doenjang jjigae, adding a wonderful depth of flavor.
Step 3
Pour one bowl of rice water into a pot and bring it to a boil over medium-high heat. Rice water is a fantastic secret ingredient that imparts a subtle, comforting creaminess and savory note to the stew.
Step 4
Once the water reaches a boil, it’s time to dissolve the doenjang. Use a spoon to thoroughly mix the soybean paste into the water, ensuring there are no clumps. Start with a moderate amount and taste as you go, adding more if needed. It’s important to get the saltiness just right.
Step 5
With the doenjang dissolved, add the rehydrated shiitake mushrooms and the thinly sliced radish to the pot. Let this simmer until the radish becomes translucent, which indicates it has released its refreshing flavor into the broth.
Step 6
Now, introduce the star ingredient: the pork belly strips. Add them whole to the simmering stew. Once the pork belly is partially cooked, use kitchen scissors to cut it into bite-sized pieces directly in the pot. This method allows the pork’s savory essence to infuse beautifully into the stew.
Step 7
Next, add the sliced red and green chili peppers for a touch of heat and vibrant color. Then, toss in the large-cut onions and half-moon zucchini. These vegetables will add sweetness and a delightful texture. Be careful not to overcook them, as they can become too soft.
Step 8
Finally, add the handful of diagonally sliced green onions. Let the stew simmer for a short while longer. The aromatic fragrance of the green onions will elevate the overall flavor profile of the jjigae.
Step 9
Lastly, gently add the large-cut soft tofu. Stir carefully to avoid breaking it, as it’s quite delicate. Allow it to heat through for just a minute or two. A pinch of black pepper will enhance the flavors even further. Serve this delicious doenjang jjigae hot with a bowl of steamed rice. Enjoy your homemade masterpiece!
