When you go to a samgyeopsal (grilled pork belly) restaurant in Korea, you can often find doenjang sulbap on the menu. I tried making a stew yesterday using doenjang and gochujang. It’s a stew where you add rice directly into the pot and let it simmer until it’s nice and soft.
The weather suddenly turned really cold starting yesterday, and eating a hot stew made me feel warm inside—it was so comforting. Doenjang-gochujang stew is very easy to make with just doenjang, gochujang, onion, and minced garlic. If you don’t have doenjang, you can substitute it with ssamjang, and it works perfectly!
