Pork Backbone Doenjang Jjigae

Description

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

Ingredients

• 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

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.