Main ingredients
Pork belly (thinly sliced)RadishGreen onionCheongyang chili pepperRed chili pepperDoenjang (soybean paste)Gochujang (red chili paste)Garlic
Baek Jong-won's Bibim-style Doenjang Jjigae (Rice-Stealing Life Doenjang Stew)
A rice-stealing, life-changing doenjang jjigae made by stir-frying thinly sliced radish and doenjang in pork belly fat until it's reduced to a thick stew.
Ingredients needed 2 servings
Recipe
Cooking tips
- Stir-frying the doenjang and gochujang in oil first removes any raw taste and maximizes the savory flavor compared to boiling them directly.
- If using a leaner cut of meat, add about half a tablespoon of cooking oil and stir-fry to compensate for the lack of fat.
- If you have time, boil the stew once, let it cool completely, then reheat it; the radish will absorb the flavors more deeply, making it much tastier.
- This is a thick stew meant to be eaten by spooning over rice and mixing, not by sipping the broth, so reducing the liquid to a thick consistency is key.
Recommended for
- Those who prefer a 'gang doenjang' (thick soybean paste stew) style that's mixed with rice, instead of a regular doenjang jjigae.
- Those who want a deep flavor that concentrates the refreshing taste of radish and the savory richness of pork fat.
- Those looking for a definitive rice-stealing dish that will instantly revive their appetite.
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