Ingredients with Measurements:
- 1/2 pound pork belly, sliced
- 1/2 onion, sliced
- 1/2 zucchini, sliced
- 1/2 potato, diced
- 1/2 cup Korean soybean paste (doenjang)
- 4 cups water
- 2 cloves garlic, minced
- 1 green onion, sliced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional: 1/2 cup tofu, cubed
Special equipment needed:
- Large pot or dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in the pot over medium heat.
2. Add the pork belly and cook until browned, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the zucchini and potato and cook for another 5 minutes.
5. Add the soybean paste and water, stirring until the paste is dissolved.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Simmer for 20-25 minutes, or until the vegetables are tender.
8. If using tofu, add it in the last 5 minutes of cooking.
9. Season with salt and pepper to taste.
10. Garnish with sliced green onion.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the pork belly and vegetables, low heat for simmering the soup.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 23g
Carbohydrates: 16g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Zucchini can be substituted with other vegetables such as mushrooms or spinach.
- Soybean paste can be substituted with miso paste.
Variations:
- Add seafood such as clams or shrimp for a seafood version.
- Use beef broth instead of water for a richer flavor.
- Add rice cakes or noodles for a heartier version.
Tips and tricks:
- Use a good quality soybean paste for the best flavor.
- Adjust the amount of water depending on how thick or thin you want the soup to be.
- If the soup is too salty, add more water or vegetables to balance it out.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a garnish of sliced green onion on top.
Garnishes:
Sliced green onion
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
Kimchi, steamed rice, pickled vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more vegetables or tofu to balance it out.
- If the soup is too bland, add more soybean paste or salt to taste.
Food safety advice:
Make sure to cook the pork belly and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Doenjang jjigae is a traditional Korean soup made with soybean paste and various vegetables and meats. It is a staple dish in Korean cuisine and is often served as a comfort food.
Flavor profiles:
Savory, umami, slightly salty
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean