Doenjang Jjigae (Korean Soybean Paste Stew)

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  4 oz or 113g

• Tofu

  Raw, firm, prepared with calcium sulfate

  9 oz or 255g

• Zucchini

  Summer squash, includes skin, raw

  ½ medium or 98g

• Radishes

  Oriental, raw

  2 oz or 57g

• Onions

  Raw

  ¼ medium or 28g

• Red peppers

  Hot chili, raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Soybeans

  Green, raw

  2 tbsp or 32g

• Green peppers

  Hot chili, raw

  1 tsp, chopped or 3g

• Garlic

  Raw

  1 tsp or 3g

• Water

  Plain, clean water

  2 cup or 473g

• Vinegar

  Cider

  1 tsp or 5g

Directions

1. 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.
2. Preheat a small pot with a little bit of oil. Saute the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
3. 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.
4. 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.
5. Serve with rice while it is still bubbling from the heat.
6. Recipe by: Hyosun (source: https://www.koreanbapsang.com/doenjang-jjigae-korean-soy-bean-paste)