Doenjang Jjigae (Korean Soybean Paste Stew) | Hat and Bings | Umami

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)