Saturday, March 13, 2010

Dwenjang Jjigae


1 medium potato, peeled and cut into 1 inch cube

1 zucchini, cut into 1 inch cube

1 small onion, sliced

1 clove garlic, crushed

1 chili pepper, cut into 1 inch size

1/2 a package of firm tofu, cut into 1 inch cubes

1 heaping Tbsp of dwenjang ( fermented soybean paste)

thinly sliced pork ( i buy them from the korean market), sliced 1 inch size

1. put all ingredients (except tofu and dwenjang) in a pot. Add just enough water to cover all ingredients.

2. add the dwenjang on top and cover. when it starts to boil, stir to mix/ dissolve dwenjang.

3. cook until all the ingredients are done ( i'd say no more than 10 minutes).

4. add tofu and cook for another 2 minutes. Add chopped green onion on top and serve with rice

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