Daeji Doengjang Jjigae
Full of savory flavors and textures, this Korean Daeji Doenjang Jjiggae is sure to make a perfect one pot meal for your family! Pair it with freshly made rice for that ultimate comfort combo!
Servings: 4
Calories:
Ingredients
- 1 lbs pork baby back ribs
- 8 leaves napa cabbage chopped into 2"x2"
- 1 med onion chopped
- 4 small potato chopped
- 1 whole dry shitake mushroom sliced
- 5 clove garlic whole
- 1 thumb size ginger peeled
- 1 tbsp soup soy sauce (guk ganjjang)
- 4 tbsp doenjjang paste
- 1½ tbsp miso paste
- ⅙ tsp black pepper
- 1-2 tsp red hot pepper flakes coarse
- 19 oz tofu medium firm, chopped
- 1 whole hot green pepper sliced, optional
- 2 bunch scallion chopped 2" long
Instructions
- In a big bowl, soak pork ribs in cold water for 1 hour. Rinse well, drain and set aside.
- Soak dry shiitake mushroom in warm water for about 15min. When mushroom is soft to touch, squeeze excess water and slice.
- Bring water to boil, enough to submerge the pork ribs. Boil on high heat for 5 min and discard water. Rinse meat again and set aside.
- In a large stock pot, bring 9 cups of water to boil. Add to the pot garlic, ginger, pork ribs and boil on high for 20 min with the lid.
- Add potato, onion, cabbage, doenjang, miso, hot pepper flake, black pepper, soup soy sauce, mushroom. and boil on high heat with lid for 10-12 min.
- Lower the heat to medium and cook for additional 6-7 min.
- Add tofu and close the lid. Cook for 3-4 min.
- Turn off heat. Add scallion and hot green pepper.
- Enjoy with rice!!
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