Ingredients:
• 2 medium potatoes, peeled and cut into ½-inch cubes (about 1 cup)
• 1 large onion, cut into ½-inch pieces (about 1 cup)
• 1 zucchini, cut into ½-inch pieces (about 1 cup)
• 5 garlic cloves, minced
• 1 pound pork (preferably fatty shoulder or loin), sliced into thin strips
• 1 teaspoon gochugaru (고추가루 ), Korean chili pepper flakes adjust to taste
• 5 tablespoons fermented soybean paste (doenjang- 된장)
• 8 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)
• 2 green onions, chopped
• 4 cups rice water (the starchy water from rinsing rice helps thicken the broth and bind flavors). Or you can use chicken broth instead.
• Mushrooms: Shiitake or Enoki (optional)
Directions:
• Heat a small stone pot (ttukbaegi) or saucepan over medium heat.
• Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 10 to 12 minutes.
• Add the minced garlic and onion to the pot. Stir-fry for 3 minutes.
• Add the cubed potato cook for 3-4 minutes.
• Add the zucchini and mushrooms if using.
• Pour in the rice water or broth. Bring the mixture to a boil.
• Reduce heat to medium-low and simmer for 15–20 minutes.
• Gently slide in the tofu cubes. Let it cook for another 3 minutes so the tofu absorbs the savory broth.
• Top with the sliced green onions and turn off the heat. Serve immediately while bubbling, ideally with a bowl of steamed white rice and kimchi.
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