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

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

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Rezept von Andrew Bingemann aus Hat and Bings.

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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)