Doenjang-jjigae with Jongwon Baek. This is the best doenjang-jji
This soybean paste stew is a Jongwon Baek soybean paste stew where you don't need any broth and you mix it with meat and radish. If you follow this recipe, it's really the best doenjang jjigae!!!
2 serving
Within 30 minutes
당화
Ingredients
  • Sliced pork belly
    200g
  • Radish
    2cup
  • Soybean paste
    3TS
  • red pepper paste
    1TS
  • Water
    3.5cup
  • Sugar
    1/3TS
  • crushed garlic
    1TS
  • leek
    1/3ea
  • Cheongyang red pepper
    3ea
  • Red pepper
    1ea
Cooking Steps
STEP 1/9
Prepare the radishes by cutting them into 0.5cm thick pieces about two cups.
STEP 2/9
Prepare green onions, cheongyang peppers, and red peppers by cutting them into 0.3cm thick pieces.
(Unfortunately, I ran out of chili peppers, so I only added green onions.)(Crying)
STEP 3/9
Cut the pork belly into 200g pieces, about 1/3 of the size, and prepare it so that is easy to eat.
STEP 4/9
Put the sliced pork belly in a pot and stir-fry over high heat.
Don't panic if the pork belly sticks to the pot. It's okay if it sticks.
STEP 5/9
When the oil comes out of the meat and starts to turn golden brown, add the radish and stir-fry together.
STEP 6/9
When the radish is fully cooked, add 3 tablespoons of soybean paste and 1 tablespoon of red pepper paste and stir-fry.
(I mixed 2 tablespoons of traditional sauce and 1 tablespoon of commercially available sauce.)
STEP 7/9
Add 3 1/2 cups water, 1/3 tablespoon sugar, and when it boils, add 1 tablespoon of ground garlic and simmer for 15 minutes on medium low heat.
STEP 8/9
After 15 minutes,
Add green onion, cheongyang red pepper, red pepper, etc. and mix.
STEP 9/9
The Jongwon Baek's best doenjang jjigae is done!
Even though there is no broth, it only has meat and radish in it, but it tastes like deep and savory beef brisket soybean paste stew. If you mix the soup with rice, it's so delicious that you just eat 2 bowls of rice.
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