>> source: Doenjang Jjigae (Korean Soybean Paste Soup)
>> servings: 2-3
Cut the @tofu{} and @zucchini{1/2} into about 1-inch cubes. Cut the @Korean radish{2%ounces} into thin small squares. Thinly slice the @onion{1/4} and @chili pepper{1}. Roughly chop the @scallion{1}. Slice the @pork{3%ounces} into thin strips.
Preheat a small #pot{} with a little bit of @oil{}. Sauté the meat, @doenjang{3%tbsp}, and @gochugaru{1%tsp}, over medium heat for ~{3%minutes}.
Add @water{2%cups} and @anchovy tablets{2}. and stir well to dissolve the soybean paste. Add the radish. Boil over medium high heat for ~{3%minutes}.
Add the onion, @garlic{2%tsp}, tofu, zucchini, and chili pepper. Boil for an additional ~{5%minutes}. Throw in the scallion pieces and add the @vinegar{1%tsp} with a minute or two remaining.
>> note: If using potato instead of radish, add it in step 4 with the other vegetables
>> note: Water can be replaced with anchovy broth or rice rinsing water (ssalddeumul) from the second or third rinsing
>> note: Vinegar is optional