20 minDifficulty EasySoups & stewsMain ingredients 🥩thinly sliced pork bellypotatoonionzucchinicheongyang chili pepperred chili pepperlarge green oniontofudoenjanggochujanggochugaruminced garlicTags 🏷️rice thiefsoup dishhome-cooked meal
Detailed recipeQuick recipeIngredients needed 🛒2 servings1 tsp gochugarua little tuna extracta little mirim2 tbsp tojang doenjang0.3–0.7 tbsp gochujang1 large green onion1 cheongyang chili pepper1 red chili peppera little salt1/4 zucchini1 potato1/2 onion100g thinly sliced pork belly1/2 block tofua little ssamjang1 tsp minced garlicRecipe 🍳Cut the potato, onion, and zucchini into bite-sized pieces, and thinly slice the large green onion and chili pepper on a diagonal.Cut half a block of stewing tofu into squares slightly larger than the potato pieces.Lightly coat an earthenware pot with cooking oil, add the thinly sliced pork belly, and pan-fry until golden to render the fat.Temporarily remove the pan-fried pork belly. In the remaining oil over low heat, add 2 tablespoons of doenjang, 0.3–0.7 tablespoons of gochujang, and 1 teaspoon of gochugaru, and stir-fry to release the aroma.Gradually add 500 ml of water while stirring to dissolve the stir-fried paste base, then add the reserved pork belly, minced garlic, and the diced potato, and bring to a boil.When the potato is half-cooked, add the onion and zucchini, and boil once more until the vegetables are tender.Add the tofu, large green onion, and chili pepper, and simmer over medium-low heat until the broth becomes rich and slightly thickened.Stir-fry doenjang, gochujang, and gochugaru in the oil rendered from browning thinly sliced pork belly.Add water, the browned meat, potato, and minced garlic, then boil.Add zucchini, onion, tofu, large green onion, and chili peppers in order, and simmer until the broth is rich.Cooking tips 💡Stir-frying doenjang and gochujang in the pork fat first deepens the rich, savory flavor characteristic of barbecue restaurants.Cutting the potato into uniformly small pieces shortens cooking time and allows the potato starch to naturally thicken the broth.Homemade doenjang can be saltier, so slightly reduce the amount of doenjang or adjust the seasoning with the water quantity.Recommended for 🙋⭐Those who want to enjoy a deep, rich broth doenjang jjigae like at a barbecue restaurant at home.⭐Those who want to make a quick, hearty meal using leftover thinly sliced pork belly from the freezer.