Doenjang jjigae (Soybean Paste Stew with Pork and Vegetables). Deliciously warming and comforting!

By Korean Bapsang · 35 min

Ingredients

Instructions

1. Cut the tofu and zucchini into roughly 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and chili pepper. Roughly chop the scallion. Cut the meat into thin strips.
2. Heat a little oil in a small pot. Cook the meat, doenjang and gochugaru over medium heat for 3 to 4 minutes.
3. Add the water (or anchovy broth) and stir well to dissolve the doenjang. Add the radish (if using potato, add it in the next step). Bring to a boil over medium-high heat for 3 to 4 minutes.
4. Add the onion, garlic, tofu, zucchini and chili pepper. Boil for 5 to 6 more minutes. Add the scallion pieces and the optional vinegar with a minute or two left.
5. Serve with rice while still bubbling hot.

Summarized from Korean Bapsang's video. Watch it for the details.

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