Wednesday, June 15, 2022

Doenjang Jjigae / Fermented Soybean Paste Stew With Porkbelly

I have to admit that I am a kdrama addict after  watching Winter Sonata in 1990.  Lately I have been catching up on " Our Blues " and yesterday I watched the finale episode. The storyline is good. About true friendship between friends  and problem each families faced in Korean Jeju Island. And a glimpse of ladies divers, Haenyeos,  harvesting a variety of mollusks, seaweeds, and other sealife from the Ocean. Tough and dangerous job under the sea but it is their livelihood and I really salute them for their strength and perseverance.
And the final episode whereby the mother cooked her last meal for her son before she passed away. The son's request for his favourite Doenjang Jjigae.  And it inspired me to cook this dish since I have a tub of Doenjang paste in the fridge. I have silken tofu and Porkbelly and that makes this dish complete. The potato starch in the potato as it boils gives the doenjang Jjigae the creamy consistency it needed. The best doenjang Jjigae I have cooked thus far. Flavourful even the hubby gives a thumbs up for it.
I added leeks instead of green onions
it is more flavourful and fragrant

the Porkbelly slices gives the stew the natural sweetness, add last 
doenjang paste, radish and potato to be boiled first and anchovies till the potatoes are soften before adding the tofu, pork slices. Leeks last

Recipe ingredients are
2 heap tbsp of Doenjang paste
700 ml of anchovies broth
150 gms of Porkbelly -  sliced thinly
1 small red onion - sliced thinly
1/4 radish - sliced
1 potato - diced
1 leek - sliced
4 cloves of garlic

In a dolsot, boil 700 ml broth with doenjang paste till paste has dissolved. Add in diced potato , red onion and radish. Once the potato has soften, add in tofu and porkbelly. Once Porkbelly slices has cooked through , add in leeks.  Add a pinch of salt to taste. Serve with rice. Serve together with Kimchi and toasted seaweeds as side dishes.


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