Doenjang Jjigae
A warm, savory Korean stew built on fermented soybean paste and a simple anchovy-kelp broth; tender pork, silky tofu, and summer vegetables simmer until deeply comforting. Layered, umami-forward flavors come together in under an hour for a home-friendly, satisfying meal.
6 cup water
½ oz dried anchovies, headless
1 kelp, 3-inch strip
3 tbsp doenjang
1 tbsp gochugaru
8 oz pork shoulder, thinly sliced
3 clove garlic, minced
½ yellow onion, thinly sliced
1 cup zucchini, half-moon slices
1 cup napa cabbage, chopped
4 shiitake mushrooms, sliced
8 oz soft tofu, cut into 1-inch cubes
2 stalk green onion, cut into 1-inch pieces
1 tsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
¼ tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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