Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Doenjang-Jjigae
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 59 mg
- Sodium
- 1643 mg
Doenjang-jjigae is a warm and comforting Korean stew that gets heady flavor from doenjang, a fermented soybean paste. This popular stew packed with veggies and proteins is typically served with a bowl of rice and banchan (side dishes), sometimes as part of a larger Korean barbecue spread. Traditionally it’s cooked and presented in a ceramic or stoneware pot known as a dolsot, but a Dutch oven is convenient for large quantities as in this recipe. Doenjang is salty, umami-packed and pungent and gives the stew its famously rich flavor. The doenjang is bolstered by an anchovy-based broth for even more savory taste. In this recipe, flavorful pork shoulder is our choice for adding extra depth to the dish, but you can use other cuts of pork or beef if you like. Onions, potatoes and zucchini are classic vegetables for doenjang-jjigae, but improvisation is part of the dish’s popularity so use other vegetables from your pantry if you like. Cubes of soft, silky tofu are usually added at the end for a textural contrast.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 314
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 59 mg
- Sodium
- 1643 mg
Ingredients
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Directions
Special equipment:
a large piece cheesecloth- Halve the onion lengthwise. Leave one half with the skin on and set it aside. Remove and discard the skin of the remaining half and chop the onion into 1/2-inch pieces. Set aside.
- Leave the skin on 8 garlic cloves and smash them with the side of a knife. Peel and finely mince the remaining 8 cloves. Set the minced garlic aside.
- Put the skin-on onion, skin-on garlic cloves, dasima and anchovies in a large piece of cheesecloth. Pull the ends of the cheesecloth up and tie everything into a bundle. Set aside.
- Heat the oil in a Dutch oven or heavy-bottom pot over medium-high heat until shimmering and hot. Add the pork shoulder and cook, stirring occasionally, until browned, about 5 minutes. Stir in the chopped onions and cook until translucent, about 2 minutes. Add the minced garlic and stir until fragrant, about 1 minute. Add the doenjang and gochujang paste to the pot and mix well with a wooden spoon for 1 minute, scraping up any bits on the bottom of the pot. Add the rice water along with the prepared cheesecloth bundle and bring to a boil without adjusting the heat. Boil vigorously until reduced by half, thickened and concentrated, 20 to 25 minutes.
- Add the potato and cook until slightly softened, about 5 minutes. Add the zucchini and cook until the vegetables are cooked through, about 5 minutes more (you can cook them longer for a softer texture if you prefer). Remove and discard the cheesecloth bundle and stir in the tofu and gochugaru. Let cook until the tofu is heated through, about 1 minute. Serve immediately with rice.
Cook’s Note
If you’re making rice to serve with this dish, rinse the rice under running water and instead of discarding that rinsing water save it to use in this stew. The starch in the water will help give you a thick, full-bodied stew. If you don’t have rice water, use regular water and opt for a russet potato and cook it a bit longer so that the starch from the potato is released and helps to thicken the broth.
