3ouncespork (preferably fatty pork) shoulder, or loin (or beef)
9ouncestofu (dubu, 두부)
1/2medium zucchini (4 to 5 ounces)
2ouncesKorean radish (mu, 무)and/or 1 small potato, sliced into 1/4-inch thick bite size pieces.
1/4medium onion
1chili peppergreen or red
1scallion
2tablespoonsdoenjang (된장), Korean soybean paste
1teaspoongochugaru (고추가루 ), Korean chili pepper flakes adjust to taste
2teaspoonsminced garlic
2cupswater (or anchovy broth)see note
1 teaspoonvinegar (optional)
Instructions
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.
Notes
Save the water used to rinse rice (from the second or third rinsing), ssalddeumul for jjigae/stew. You can also use anchovy broth.