Pork Backbone Doenjang Jjigae

A symphony of flavours, a fusion of tradition. Discover the magic of #UmamiHarmony, where meat bones meet deep flavours. Pure culinary bliss! Savor the rich blend of flavours with this unique Korean stew, marrying pork backbone and soybean paste for a tantalizing taste.

If there’s one dish that encapsulates the soul-warming essence of Korean cuisine, it’s undoubtedly Doenjang Jjigae. This robust soybean paste stew, steeped in history and umami, holds a special place in many hearts – including mine.

Doenjang Jjigae isn’t just a dish; it’s a piece of Korean culinary heritage. With roots tracing back to the Goryeo dynasty (918-1392 AD), this stew embodies the art of fermentation, which is at the core of Korean cuisine. Central to its creation is doenjang, a fermented soybean paste that’s been a staple in Korean households for centuries.

From humble origins as a comfort food made from leftover ingredients, Doenjang Jjigae has evolved into a symbol of home-cooked nostalgia. Its preparation carries a touch of tradition and a dash of modernity, adapting to changing palates while preserving its core flavours.

As a devoted food enthusiast, I’ve always found myself drawn to the rich depths of umami – that fifth taste that transcends ordinary flavours. And what better vessel to carry this sensation than meat bones? They are, without a doubt, my culinary Achilles’ heel.

Meat bones are where the heart of flavour resides. Their essence infuses broths and stews with a depth that can’t be replicated. Growing up with dishes like Filipino Sinigang and Nilagang Baka, both of which celebrate the deliciousness of meat bones, I’ve come to appreciate their taste and texture like no other.

In my culinary journey, I’ve dared to take tradition and add a twist – not to overshadow the original, but to create a harmonious melody of flavours. Enter my rendition of Doenjang Jjigae, one that nods to Gamjatang, another Korean classic.

Pork backbones take the stage, contributing their succulence and depth. This cross between Doenjang Jjigae and Gamjatang, sans the potatoes, offers a symphony of textures and tastes. The soothing warmth of the stew, with its tender pork and hearty broth, beckons with every spoonful.

Pork Backbone Doenjang Jjigae

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 2 hours 30 mins
• Total Time: 2 hours 45 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Korean

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Description

Savor the rich blend of flavours with this unique Korean stew, marrying pork backbone and soybean paste for a tantalizing taste.”

 

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 kg pork back bones, cut into sections
• 300 g tofu, cubed
• 1 pc courgettes, sliced
• 1 large white onion, thinly sliced
• 1 pc long red chili, sliced
• 3 stalks spring onions, sliced into two-inch sections
• 4 cups dashi stock
• 2 cups pork stock (or water)
• 4 tbsp doenjang
• 2 tsp gochugaru
• 4 cloves garlic, minced
• 1 tsp vinegar
• salt

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Instructions

1. In a pot, add pork backbones and cover with water. Boil for 10 minutes, then rinse.
2. In the same pot, combine pork, dashi stock, pork stock and garlic. Bring to a gentle simmer for 1 1/2 hours.
3. Add the doenjang, and gochugaru then continue to simmer for 30 minutes.
4. Add courgettes, onion, chili, and tofu. Continue simmering for 15 minutes.
5. Season with salt (if needed) and add vinegar.
6. Garnish with spring onions and serve piping hot.

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