Doenjang Jjigae (Korean Soybean Paste Stew)

Ingredients

1 tbsp oil (avocado, olive, etc)

4 oz thinly sliced pork belly (or any meat of choice cut in bite size pieces)

½ onion, roughly chopped

5 large cloves of garlic, minced

1 tbsp gochugaru (Korean red chili pepper flakes powder)

2 tbsp doenjang (Korean soybean paste)

1 zucchini, sliced in 1/2 cm half moons

2 stalks of green onions, thinly sliced

1 jalapeno or Anaheim pepper, thinly sliced (optional)

1 container (12-16 oz) silken tofu, cubed

2 eggs

handful of Asian chives, cut into 2" pieces (optional)

Directions

Heat oil in a pot over medium heat and saute the 4 oz of pork belly until no longer pink. Add in the onion, minced garlic, and 1 tbsp of gochugaru. Saute for another 2-3 minutes.

Add in 2 cups of water, 2 tbsp of doenjang, zucchini, green onions, jalapeno or Anaheim peppers (if using), and bring up to a boil.

Add in the tofu and let the stew continue to boil for 5 minutes. If using silken tofu, be careful when you stir and submerge the tofu cubes as it will break up easily! While the tofu is cooking, taste the stew. If it's not flavorful enough, add some more doenjang. If adding more doenjang, be sure to let it cook until all the paste has dissolved and is evenly distributed throughout.

Using a spoon or spatula, scoot the stew around on opposite sides to make room for each egg. Crack in the eggs and then turn off the heat. Let the residual heat cook the eggs.

Garnish with the Asian chives (if using) or any additional peppers, green onions, or gochugaru, and enjoy over rice!

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Doenjang Jjigae (Korean Soybean Paste Stew)