Jung Ho-young's Samgyeopsal Doenjang Guk
Sautéed thin slices of pork belly with burdock root, konjac, and carrots, enhanced with umami-rich katsuobushi stock and doenjang for a deep, savory flavor—this warm Japanese-style doenjang soup (tonjiru) is perfect for cold weather.
Ingredients needed 3 servings
Recipe
Cooking tips
- Tearing konjac with a spoon creates a rougher surface than slicing, allowing the broth and doenjang to penetrate deeper and absorb better.
- Adding burdock root releases its subtle earthy aroma into the broth, perfectly masking any porky odors.
- Unlike Korean doenjang, Japanese doenjang loses its distinctive aroma and flavor if boiled too long—once dissolved, just simmer briefly before turning off the heat.
Recommended for
- Those seeking a unique, richly flavored Japanese-style pork doenjang soup instead of regular doenjang jjigae.
- People wanting a hearty, nourishing warm bowl of soup on cold or chilly days.
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