Soybean Paste Stew
HB-16118 · Hand-built original · Korean
A punchy doenjang stew where the pastes are fried in rendered pork belly fat before water, zucchini, onion, and tofu are added. Chili powder and a little beef stock powder deepen the savor.
KoreanMain courseGluten-freeDairy-freeEgg-freeLow-Sodium
Main ingredient: doenjang
Pairs well with: steamed rice, kimchi, grilled meat, seaweed soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 pieces thinly sliced pork belly
- 1/4 zucchini
- 1/2 onion
- 1/3 stalk green onion
- 1 Cheongyang chili
- 1/2 block tofu
- 2 tablespoons doenjang (soybean paste)
- 2 tablespoons ssamjang
- 1/2 tablespoon chili powder
- 1 2/3 cups water
- 1/2 tablespoon dashida (beef stock powder)
Method
- Cut the zucchini into thick half-moons and the onion into rough bite-size chunks.
- Chop the green onion and Cheongyang chili, and cube the tofu.
- Render the thin pork belly slices in an earthenware pot until their fat runs.
- Fry the doenjang and ssamjang directly in that pork fat until fragrant.
- Stir the chili powder through the pastes and fry for another moment.
- Add the water, bring it to a boil, and stir in the dashida.
- Add the zucchini, onion, green onion, and chili and boil until tender.
- Slide in the tofu cubes and bring the stew back to one last rolling boil.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).