Korean Restaurant Style Doenjang-jjigae (된장찌개)

September 2, 2014 Add Comment
 
AuthorYorisa
DifficultyBeginner

Super easy way to make spicy & savory Doenjang-jjigae that you are craving from your favorite Korean Restaurant.

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
For Doenjang-jjigae
 1/2 Onion
 1 Cup of 1/2-1" cubed Zucchini
 1 Medium sized Potato Sliced 1/2" Cubes
 1/2 Cup of Pork Belly or Pork Butt
 1-2 Cloves of Crushed Garlic
 3 Cups of Water
 3 Tablespoons Doenjang
 2 Tablespoon Makjang
 1 Tablespoon Red Chili Pepper Powder
For Topping
 1/2 Block of Tofu
 2 White Mushroom Finely Sliced
 1 Diagonally Sliced Scallion
 2 Medium Hot Chili Pepper - Sliced
1

Boil 3 cups of water in a small pot or ttukbaegi (뚝배기).

2

Add all the ingredients except the toppings to boiling water.

3

Keep it medium-high heat for 7 minutes.

4

Add tofu and mushroom, and leave it for another 3 minutes.

5

Turn off the heat, and add scallion & red hot chili pepper.
Serve in a smaller bowl or served on the self-serving ttukbaegi.

Ingredients

For Doenjang-jjigae
 1/2 Onion
 1 Cup of 1/2-1" cubed Zucchini
 1 Medium sized Potato Sliced 1/2" Cubes
 1/2 Cup of Pork Belly or Pork Butt
 1-2 Cloves of Crushed Garlic
 3 Cups of Water
 3 Tablespoons Doenjang
 2 Tablespoon Makjang
 1 Tablespoon Red Chili Pepper Powder
For Topping
 1/2 Block of Tofu
 2 White Mushroom Finely Sliced
 1 Diagonally Sliced Scallion
 2 Medium Hot Chili Pepper - Sliced

Directions

1

Boil 3 cups of water in a small pot or ttukbaegi (뚝배기).

2

Add all the ingredients except the toppings to boiling water.

3

Keep it medium-high heat for 7 minutes.

4

Add tofu and mushroom, and leave it for another 3 minutes.

5

Turn off the heat, and add scallion & red hot chili pepper.
Serve in a smaller bowl or served on the self-serving ttukbaegi.

Korean Restaurant Style Doenjang-jjigae (된장찌개)
IngredientsDirections