A Singaporean Mum

Doenjang Jiggae (Korean Soybean Paste Stew) is a comforting, umami-rich stew made with fermented soybean paste, pork belly and vegetables. Traditionally cooked and served bubbling hot in an earthenware pot (ttukbaegi), it’s a humble yet flavour-packed dish that’s perfect with a bowl of hot rice.

Ingredients (Serves 2–3)

600g pork belly, cut into bite-sized pieces

2 tbsp doenjang

800ml water

1 anchovy stock coin

1/2 onion, sliced

1/2 leek, sliced

1 clove garlic, minced

1/2 zucchini, halved and sliced

1 green chilli, whole

1 tsp gochugaru (optional, for spice)

Method

1. Cook the Pork Belly

• Place the pork belly in the earthenware pot. Add a splash of water and cook over medium heat until the pork starts to render and lightly brown.

2. Add Aromatics

• Add garlic, onion and leek. Saute for 2–3 minutes, until fragrant.

3. Build the Broth

• Add the doenjang and saute. Add water, anchovy stock and a green chili to the pot. Add gochugaru for extra spice. Simmer for 20 mins.

4. Add Zucchini

• Add zucchini. Simmer for another 8–10 minutes, until zucchini is soft.

5. Serve

• Serve bubbling hot directly from the earthenware pot with a bowl of rice and kimchi.

Doenjang jiggae is wholesome, bold, and soul-warming—an everyday Korean dish that’s deeply satisfying and easy to make at home.