Doenjang Jjigae (Korean Soybean Paste Stew)



60g pork belly (cut into strips)

120g zucchini (cut into 1-inch cubes)

50g shimeji mushrooms (discard the bottom and separate by hands)

300g tofu (cut into 1-inch cubes)

½ small onion (sliced)

1 stalk spring onion (sectioned)

1 red chilli (sliced diagonally)

1 tsp minced garlic

2 tbsp doenjang (Korean soybean paste)

1 tsp gochugaru (Korean hot pepper flakes)

2 cups water used to rinse rice

1 tbsp cooking oil

Preparation Instructions:

  1. Heat up an earthenware pot with 1 tbsp of cooking oil. Saute the pork belly, doenjang, gochugaru and minced garlic until fragrant.
  2. Add the water and stir well to dissolve the doenjang. Bring to a boil, turn heat to medium and simmer for 5 minutes.
  3. Add the zucchini, shimeji mushroom, tofu, onion and red chilli. Continue to simmer for 10 minutes.
  4. Add in the spring onion.
  5. Serve hot with rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s