may have went by 'RainbowDash' or 'spycrab'


Ingredients
3 ounces pork (preferably fatty pork) shoulder, or loin (or use beef, clams or shrimp if desired)
9 ounces tofu
1/2 medium zucchini
2 ounces Korean radish (mu)
1/4 medium onion
1 chili pepper green or red
1 scallion
2 tablespoons Korean soybean paste doenjang
1 teaspoon Korean chili pepper flakes (gochugaru) gochugaru
1 teaspoon minced garlic
2 cups water see note
1 teaspoon vinegar
Instructions
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.
DSC 0315 600x401 - Doenjang Jjigae (Korean Soybean Paste Stew)
Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
DSC 0349 600x401 - Doenjang Jjigae (Korean Soybean Paste Stew)
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.
DSC 0353 600x401 - Doenjang Jjigae (Korean Soybean Paste Stew)
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.
DSC 0357 600x401 - Doenjang Jjigae (Korean Soybean Paste Stew)
Serve with rice while it is still bubbling from the heat.