Main ingredients 🥩
porkradishsojunapa cabbageoyster mushroomszucchinigreen onioncheongyang chili pepperred chili pepperking oyster mushroomstofushepherd's pursedoenjangcheonggukjanggochugarugarlicsugarmeju powder
Ttukdak Hyung's Pork Doenjang Jeongol
A deep and hearty doenjang jeongol made by simmering pork and radish to create a rich broth, then adding cheonggukjang and meju powder for an authentic countryside-style flavor.
🙋 Recommended for
- ⭐ Those who want a deep and hearty premium jeongol instead of the usual ordinary doenjang jjigae
- ⭐ Those who enjoy the rich, rustic flavor of countryside doenjang jjigae but are sensitive to the strong smell of cheonggukjang
- ⭐ Those looking for a visually appealing and delicious Korean jeongol to serve guests
Ingredients needed 🛒3 servings
- 300g pork for stew
- 1/4 radish
- 2 tbsp soju
- 2 tbsp doenjang
- 1/2 tbsp cheonggukjang
- 1 tbsp gochugaru
- 1 tbsp minced garlic
- 1/2 tbsp sugar
- 2 leaves napa cabbage
- 1 handful oyster mushrooms
- 1/3 zucchini
- 1/2 stalk green onion
- 1 cheongyang chili pepper
- 1 red chili pepper
- 1/2 king oyster mushroom
- 1/2 block tofu
- 1 handful shepherd's purse
- 1/2 tbsp meju powder
Recipe 🍳
- In a pot, add water, pork for stew, thinly sliced radish, and soju. Boil until the liquid is reduced by half to create a meat broth.
- Once the broth is rich, remove the cooked pork and radish and let them cool slightly. Thinly slice the pork into bite-sized pieces.
- To the remaining broth, add doenjang, cheonggukjang, gochugaru, minced garlic, and sugar. Bring to a boil to create the doenjang base broth for the jeongol.
- In a wide jeongol pot, arrange napa cabbage, oyster mushrooms, zucchini, green onion, cheongyang chili pepper, red chili pepper, king oyster mushroom, and tofu neatly around the edges.
- In the center, generously place the sliced pork and cleaned shepherd's purse.
- Pour the prepared doenjang broth over the ingredients until it reaches halfway, then sprinkle with meju powder and bring to a boil until bubbling. Serve.
- Boil pork and radish with soju in water until the liquid reduces by half to make a rich meat broth.
- Thinly slice the cooked pork, then add doenjang, cheonggukjang, and seasonings to the remaining broth and bring to a boil for the jeongol broth.
- Arrange assorted vegetables, tofu, pork, and shepherd's purse in a jeongol pot, pour in the broth and sprinkle meju powder, then bring to a boil once more.
Cooking tips 💡
- Adding just a subtle amount of cheonggukjang allows you to recreate the deep umami of countryside-style doenjang jjigae without the strong aroma.
- If shepherd's purse is out of season or you dislike its flavor, substituting with chives works wonderfully.
- Adding about half a tablespoon of meju powder at the end thickens the broth and balances the deep flavors.
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