Doenjang Jjigae

Doenjang jjigae is a staple Korean stew made with doenjang,
fermented soybean paste. It is one of the most popular
everyday home-cooked Korean dishes.

3 ounces pork (preferably fatty pork) shoulder, or loin (or beef)
9 ounces tofu
1/2 medium zucchini (4 to 5 ounces)
2 ounces Korean radish 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, Korean soybean paste
1 teaspoon gochugaru, Korean chili pepper flakes adjust to taste
2 teaspoons minced garlic
2 cups water (or anchovy broth) or veg. broth
1 teaspoon vinegar (optional)

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 soy
bean 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.