Ttukdak Hyung's Doenjang Jjigae

• vegetable oil : 1 tablespoon
• doenjang : 3 tablespoons
• ssamjang : 2 tablespoons
• gochujang : 0.5 tablespoon
• water : 360ml
• zucchini : 80g
• onion : 60g
• cheongyang chili : 10g
• shiitake mushroom : 20g
• enoki mushroom : 30g
• green onion : 40g
• chives : 40g
• tofu : 150g
• dried anchovy dashi : 0.3 tablespoon
• shellfish dashi : 0.2 tablespoon
• red pepper powder : 1 tablespoon
• pork belly : 100g
• cold rice

Recipe 🍳

Cooking tips 💡

• Be sure to include zucchini, onion, green onion, and cheongyang chili; add potatoes, other mushrooms, or extra chives according to taste for a richer flavor.
• Sauté doenjang, ssamjang, and gochujang slowly over low heat to preserve their deep, savory umami taste.
• For a restaurant-quality, rich flavor, use a dark-colored store-bought doenjang, and adjust saltiness with dried anchovy dashi and shellfish dashi if needed.

Recommended for 🙋

• ⭐Those who want a hearty bowl of rice with a savory yet spicy broth.
• ⭐People who enjoy doenjang jjigae with a mix of diverse vegetables like zucchini and mushrooms.
• ⭐Individuals searching for a doenjang jjigae recipe that highlights the deep umami flavor from properly sautéed doenjang.