Ingredients

   
85g pork (fatty shoulder or loin), sliced into thin strips
255g tofu, cut into 2.5cm cubes
115–140g zucchini (1/2 medium), cut into 2.5cm cubes
60g Korean radish, sliced into thin small squares (or 1 small potato)
1/4 medium onion, thinly sliced
1 green or red chili pepper, thinly sliced
1 scallion, roughly chopped
36g doenjang (Korean soybean paste)
3g gochugaru (Korean chili flakes)
6g minced garlic
480g water or anchovy broth
5g vinegar (optional)

Steps

  1. Prep all vegetables and tofu. Slice the meat into thin strips.

  2. Preheat a small pot with a little oil. Sauté the pork, doenjang, and gochugaru over medium heat for 3–4 minutes.

  3. Add the water or broth and stir well to dissolve the doenjang. Add the radish. Boil over medium-high heat for 3–4 minutes.

  4. Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for another 5–6 minutes.

  5. Add the scallion and optional vinegar in the last 1–2 minutes.

  6. Serve with rice while still bubbling.

Notes

  • Use rice rinsing water (from the 2nd or 3rd rinse) instead of plain water for a richer, starchier broth.
  • Potato can substitute for Korean radish — it makes the stew slightly thicker.