Easy Dwenjang Jjigae (Korean Miso Stew) for 2 Recipe by X

cookpad.com

Gary H

½ onion, diced

1 medium zucchini, cut into quarters lengthwise then cut into roughly ¾-inch pieces

2 garlic cloves peeled and smashed

1 small jalapeño, cut into ⅛-inch slices

Optional: 1 medium potato, peeled and cut into ¾-inch cubes

¼ pound pork shoulder, cut into thin strips

3 Tablespoons dwenjang (Korean miso) or Japanese miso

Optional: ½ to 1 Tablespoon gochugaru (Korean red chili flakes) or ¼ to ½ teaspoon cayenne for added heat

½ teaspoon sugar

3 cups water or unsalted stock

Optional: ½ brick of tofu cut into ½” cubes

Directions at cookpad.com

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