Pork Doenjang Stew

Name: Pork Doenjang Stew
Yield: 1541 g
Ingredients: Anchovy Fish Sauce 30 g; Cheongyang Chili Pepper 45 g; Potato (raw) 343 g; Onion 150 piece; Enoki Mushroom 100 g; Fresh Zucchini 100 g; Pork Neck 323 g; Pork Shoulder 300 g; Traditional Soybean Paste (Doenjang) 150 g

1,867 kcal

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Ingredients

Main ingredients

Anchovy Fish Sauce 30 g
Cheongyang Chili Pepper 45 g
Potato (raw) 343 g
Onion 1 piece
Enoki Mushroom 100 g
Fresh Zucchini 100 g
Pork Neck 323 g
Pork Shoulder 300 g

Seasonings/Sauce

Traditional Soybean Paste (Doenjang) 150 g

Nutrition summary

Carbohydrates 98.27 g 21%

Protein 172.1 g 37%

Fat 88.85 g 43%

Serving size 1541g

Cooking steps

1

Cut the pork into bite-sized pieces and prepare the onion, potato, zucchini, tofu, Cheongyang chili pepper, and green onion.
2

Add the pork to a pot and stir-fry over medium heat, then add doenjang (soybean paste) and stir-fry together.
3

Pour in water (or kelp broth) and bring to a boil.
4

Add potatoes and onions and continue boiling.
5

Add zucchini and tofu, and boil a bit longer.
6

Finish by adding Cheongyang chili peppers and green onion.

Pork Doenjang Stew

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