DwenJang Jjigae

Warm and comforting. Dwenjang Jjigae is a Korean soybean paste stew, made with soybean paste, vegetables, and meat or seafood. It is a hearty and flavorful dish, often served with rice. Dwenjang Jjigae is known for its rich and earthy flavor, and can be customized with various ingredients.

Ingredients

1/4 block tofu, cubed
2 ounces pork belly or beef brisket, thinly sliced
1 tablespoon soybean paste (dwenjang)
1/2 tablespoon gochujang (chili paste)
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 teaspoon sugar
1/4 teaspoon sesame oil
1 cup vegetable broth
1/4 onion, chopped
1/4 zucchini, sliced
1 tablespoon green onions, chopped

Instructions

Prepare the ingredients: Cut the tofu into cubes, the pork belly or beef brisket into thin slices, and chop the onion and zucchini.
Make the stew: In a small pot, combine soybean paste, gochujang, garlic, ginger, sugar, and sesame oil. Stir until well combined.
Add ingredients: Add vegetable broth, tofu, pork belly or beef brisket, onion, and zucchini to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the meat is tender and the flavors have blended.
Season and serve: Season with salt and pepper to taste. Garnish with chopped green onions and serve hot in a medium bowl.
Tip: For a vegetarian option, omit the pork belly or beef brisket. Add other vegetables like mushrooms or kimchi for more flavor. Adjust the amount of gochujang to suit your spice preference.