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A hearty and savory Korean stew made with fermented soybean paste, tender pork belly, tofu, and vegetables. It's a comforting, classic dish that's a staple in Korean homes, perfect with a bowl of steamed rice.
Prepare the Anchovy-Kelp Stock
Sauté Pork and Build Flavor Base
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A hearty and savory Korean stew made with fermented soybean paste, tender pork belly, tofu, and vegetables. It's a comforting, classic dish that's a staple in Korean homes, perfect with a bowl of steamed rice.
This korean recipe takes 40 minutes to prepare and yields 4 servings. At 1971.54 calories per serving with 310.67g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Simmer the Stew with Hard Vegetables
Add Tofu and Soft Vegetables
Garnish and Serve
Replace the pork belly with a mix of clams, shrimp, and squid. Add the seafood during the last 5-7 minutes of cooking to prevent it from becoming tough.
Substitute the pork with thinly sliced beef brisket (chadolbaegi). Sauté the beef briefly until just cooked, then proceed with the recipe.
Omit the pork and use vegetable broth instead of anchovy stock. Add extra mushrooms, such as enoki or king oyster, for a meatier texture.
As a fermented food, doenjang is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and gut microbiome.
This stew provides high-quality protein from both tofu, a complete plant-based protein, and pork belly, which is essential for muscle repair and overall body function.
Loaded with onion, garlic, zucchini, and mushrooms, this dish is a good source of essential vitamins, minerals, and dietary fiber.
Soy products like doenjang and tofu are rich in isoflavones, plant-based compounds that have been linked to various health benefits, including improved heart health.
Doenjang is a traditional Korean fermented soybean paste. It's salty, savory, and deeply umami-rich, similar in concept to Japanese miso but with a funkier, more robust flavor profile.
Yes, it can be a very healthy dish. Doenjang is a fermented food rich in probiotics, which are beneficial for gut health. The stew is also packed with vegetables and protein from tofu and pork.
A typical serving of this Doenjang Jjigae contains approximately 350-400 calories, not including the side of rice. The calorie count can vary based on the amount of pork belly used.
Absolutely. To make it vegetarian, omit the pork belly and use a rich vegetable or mushroom broth instead of the anchovy stock. For a vegan version, ensure your doenjang and gochujang do not contain any animal products.
If your stew is too salty, you can dilute it with a bit more water or unseasoned broth. Adding more potato or tofu can also help absorb some of the saltiness. A tiny pinch of sugar can sometimes help balance the flavors as well.
A ddukbaegi is a Korean earthenware pot that is excellent for making stews because it retains heat very well, keeping the jjigae bubbling hot at the table. You don't need one to make this recipe; a regular heavy-bottomed pot or Dutch oven will work perfectly fine.
