Doenjang Jjigae (Korean Soybean Paste Stew)

• servings: 2 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

3 ounces pork (preferably fatty pork) (shoulder, or loin (or beef)

9 ounces tofu (dubu, 두부)

1/2 medium zucchini (4 to 5 ounces)

2 ounces Korean radish (mu, 무) (and/or 1 small potato, sliced into 1/4-inch thick bite size pieces.)

1/4 medium onion

1 chili pepper (green or red)

1 scallion

2 tablespoons doenjang (된장), Korean soybean paste

1 teaspoon gochugaru (고추가루 ), Korean chili pepper flakes (adjust to taste)

2 teaspoons minced garlic

2 cups water (or anchovy broth) (see note)

1 teaspoon vinegar (optional)

Directions

Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.

Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.

Add the water (or anchovy broth) and stir well to dissolve the soybean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.

Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.

Serve with a bowl of rice while it is still bubbling from the heat.