All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
I always made doenjang jjigae with seafood broth until one evening I decided to use up a surplus of chicken stock and pork belly I had in the fridge. Ever since that happy accident, this version has become one of my favorite iteration of doenjang jjigae. The richness from the pork and chicken stock balances and rounds out the funkiness of the doenjang and ssamjang perfectly making this jjigae great on its own or even with noodles added into it.
TIME 10 minutes
INGREDIENTS
- 2 1/2 cups chicken stock
- 1/2 lbs pork belly, cubed or sliced
- 4-5 shiitake mushrooms, sliced into 1/4" pieces
- 1/2 zucchini, halved lengthwise then cut into 1/4" pieces
- 1 tofu, cubed into about 1" pieces
- 2 thai chili peppers, deseeded and chopped fine*
- 1 teaspoon minced garlic
- 2 tablespoons doenjang
- 2 tablespoons ssamjang
INSTRUCTIONS
- In a pot, add pork belly and let fat render for couple of minutes. Add onion and cook for another 3 minutes.
- Add zucchini, minced garlic and the doenjang + ssamjang mixture. Stir around for another minute or two.
- Carefully pour in the chicken stock and let it come to a gentle simmer.
- Add tofu and let it simmer for another 3-5 minutes. Serve as is or with a bowl of rice. If you are a fan of noodles, you can serve with udon noodles or ramen noodles!
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