된장찌개

Cabbage, pork, soft tofu, and doenjang are the focus of this soybean paste stew. As the cabbage softens, its released water and natural sweetness gently balance the hearty flavor of the doenjang, while pork adds a substantial savor to the broth. Because the ingredient list is simple, the overall saltiness of the doenjang and the degree to which the cabbage is cooked largely determine the dish’s finish. The method is to add cabbage and tofu to water and dissolve the doenjang, simmering on medium heat, which makes the cooking relatively easy. However, since the timing for adding pork isn’t specified in the provided steps, add it with the cabbage and simmer until fully cooked through before serving. Neck meat yields a relatively clean broth, while pork belly pairs with a richer, oilier broth. Tofu can break easily if boiled vigorously for a long time, so add it carefully after the broth comes to a boil and reduce the heat if the pot is boiling too hard. Just before finishing, taste the broth first and add a small amount of salt only if needed to prevent the salty taste of the doenjang from becoming overpowering.