Korean · Dinner
Korean Soybean Paste Pork Stew
Pork Doenjang Jjigae
Korean fermented soybean paste stew with diced pork shoulder, zucchini, potato, and tofu in a doenjang broth, finished with chilli and scallion and served with rice on the side.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
42gProtein
22gFat
58gCarbs
8gSugar
6gFiber
1020mgSodium
85mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Peel and dice potato into 2cm cubes. Halve and slice zucchini 1cm thick. Cut tofu into 2cm cubes. Thinly slice onion, green chilli, and spring onion. Finely grate garlic. Dice pork shoulder.
2
Boil
Combine rinsed rice with 240ml water in a small saucepan, bring to a boil over high, cover, and cook on lowest heat 12 minutes. Rest covered off heat 5 minutes until fluffy.
3
Sear
Heat sesame oil in a medium heavy pot over medium-high. Add diced pork and stir-fry 3 minutes until deeply browned on all sides.
4
Saute
Add onion and grated garlic, stir-fry 90 seconds until onion turns translucent. Whisk doenjang and gochugaru into 700ml stock until smooth, pour into pot, and bring to a boil over high.
5
Simmer 1
Add potato cubes, reduce to medium, and simmer 8 minutes until just tender at the centre when pierced with a knife.
6
Simmer 2
Slide in zucchini and tofu, simmer 5 minutes without stirring until tofu warms through and zucchini softens. Season with salt and black pepper to taste.
7
Finish and plate
Scatter green chilli and spring onion over the stew, simmer 60 seconds until just wilted. Serve the bubbling jjigae in bowls alongside the cooked rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pork shoulder
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 240g (8.5 oz) zucchini
- 300g (10.6 oz) waxy potato
- 300g (10.6 oz) firm tofu
- 160g (5.6 oz) yellow onion
- 2 fresh green chilli
- 2 scallion
- 40g (1.4 oz) doenjang
- 10g gochugaru
- 20ml (4 tsp) toasted sesame oil
- 6 garlic cloves
- 700ml (3 cup) anchovy stock
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper