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The ingredients needed to cook Easy Dwenjang Jjigae (Korean Miso Stew) for 2:
- Get onion, diced
- Get medium zucchini, cut into quarters lengthwise then cut into roughly 3/4-inch pieces
- Provide garlic cloves peeled and smashed
- You need small jalapeño, cut into 1/8-inch slices
- Get Optional: 1 medium potato, peeled and cut into 3/4-inch cubes
- Prepare pork shoulder, cut into thin strips
- Get dwenjang (Korean miso) or Japanese miso
- Take Optional: 1/2 to 1 Tablespoon gochugaru (Korean red chili flakes) or 1/4 to 1/2 teaspoon cayenne for added heat
- Provide sugar
- Take water or unsalted stock
- Get Optional: 1/2 brick of tofu cut into 1/2” cubes
Steps to make Easy Dwenjang Jjigae (Korean Miso Stew) for 2:
- Put all ingredients in a small pot.
- Add water or stock.
- Turn heat on to medium high and bring to a boil. This will take about 15 minutes. (See next pic.)
- Turn heat down to medium, put lid on askew, and simmer for another 15 to 20 minutes. If you want tofu and/or potatoes, this is the time to add them with a good pinch of salt to adjust the seasoning for the water they're going to release.
- That's it. Enjoy!
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