Doenjang Jjigae (Korean Soy Bean Paste Stew)

[blackbriar]

Doenjang Jjigae (Korean Soy Bean Paste Stew)

This is a spicy soup. Very spicy. But delicious. The recipe below is taken from the "eating and living" blog, with my comments added.

Ingredients:

• 9 oz tofu
  I used a whole 12oz package of extra firm tofu
• 1/2 medium zucchini (mushrooms and potatoes can be added if desired)
• 1/2 small onion
• 2 oz pork (or use beef, clams or shrimp if desired)
  I used maybe 4 ounces of ground pork
• 1 chili pepper (green or red)
  I cut up one jalapeno into thick slices
• 1 scallion
• 2 tablespoons Korean soy bean paste (doenjang)
• 1 teaspoon Korean chili pepper flakes (gochugaru)
  I used, probably, a tablespoon of red pepper flakes
• 1 teaspoon minced garlic
• 2 cups of anchovy broth or water
  I used maybe 6 cups of water

Cut the tofu and zucchini into about 1-inch cubes. Thinly slice the onion. Slice the meat into thin strips.

Preheat a lightly oiled small pot. Sauté the meat, soy bean paste, chili pepper flakes, and garlic over medium heat for 3-4 minutes. Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Cover and boil over medium high heat for 5 minutes. Add the onion, tofu, zucchini, and chili pepper. Boil for an additional 10 minutes. Throw in the scallion with 2 minutes remaining.