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 amzn.to/2WQO7kF
Ingredients:
1.5 tbs doenjang (된장) soy bean paste : amzn.to/4gPyNf6
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) : amzn.to/3ZRMVhY
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.
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