Doenjang Jjigae : 된장찌개 (Korean Soybean Paste Soup) | Ordinary Kitchen 오디너리 키친

Hello~ I had to upload a day late then the usual because of personal reasons but here is todays recipe! Doenjang Jjigae (된장찌개) or Korean Soybean Paste Soup is a popular soup that you often see at Korean restaurants or KBBQ. Usually it will come cooked in a Ttukbaegi (뚝배기) to keep it always hot. This dish is very common in Korea and is eaten a lot for breakfast, lunch, or dinner! One of my childhood foods, I will show you how to make the most basic version. This dish is very customizable and growing up, my mother would put leftover vegetables into the soup. Ttukbaegi (뚝배기) : Korean Stone Bowl Ingredients: 1.5 - 2 cups of anchovy stock or water 1.5 tbs doenjang (된장) soy bean paste : ½ onion ½ potato 1/4 of the packet tofu 2 pieces of pork belly 2 minced garlic 1 green onion pinch of sugar 1 jalapeño (spicy version) 1 tbs red pepper powder (spicy version) : daikon radish (optional) Recipe: 1. Chop onions and potatoes into small-medium pieces. Chop green onion, jalapeño, and pork belly. Cube tofu. 2. In a pot or ttukbaegi (뚝배기), add in onions and stock and bring to a boil. Then add in pork belly, potatoes, and garlic. 3. Add in doenjang and mix thoroughly into the soup and simmer until potatoes are 75% done. 4. Add in sugar, jalapeño, green onions, and red pepper powder, and mix well, simmer for a minute. 5. Add in tofu and cook for 1-2 minutes, then it is done. 6. Garnish with leftover jalapeño and green onion Tips: Miso and Doenjang are similar yet different. You can actually make this stew with miso but the flavors will be very different. Anchovy stock: 2 cups water, 7-8 dried anchovies (remove head and guts), and a small piece of dried kelp. Boil for a few minutes. If you use a ttukbaegi, make sure to leave atleast .75 to 1 inch of space from the top, it will spill over if you don’t. My Gear: Camera Lens: Fujifilm X-T30: Lens: XF18-55mm: Mic: Rode VideoMicPro: Tripod: