Doenjang Jjigae (Korean Soybean Paste Stew)
A staple Korean stew made with fermented soybean paste (doenjang)
pork (preferably fatty pork)
shoulder, or loin (or use beef, clams or shrimp if desired)
Korean radish (mu)
green or red
Korean soybean paste
Korean chili pepper flakes (gochugaru)
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. Boil over medium high heat for 4 to 5 minutes.
Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion and add the vinegar with a minute or two remaining.
Serve with rice while it is still bubbling from the heat.
Use the water used to rinse rice, ssalddeumul for jjigae/stew.
Originally posted in April 2010 and updated here with an improved recipe and new photos.