Cheonggukjang jjigae

Method

1. 1 Sauté the minced pork with garlic in an earthenware pot for 3 minutes.
2. 2 Add the kimchi and stir-fry for another 3 minutes until it releases its sour aroma.
3. 3 Add water, then add the onion and zucchini and bring to a boil for 5 minutes.
4. 4 Add the cheonggukjang paste and stir until dissolved. Reduce the heat and simmer for 10 minutes, making sure not to bring it to a boil.
5. 5 Add the tofu and green peppers, cook for another 3 minutes, then sprinkle with chopped scallions and serve hot with rice.

With an appliance

• Oven 40 min

  Replace steps 3 to 5: place the meat, kimchi, vegetables, and water in an earthenware pot, cover, and cook on the middle rack of a 180-degree oven for 15 minutes; add the cheonggukjang and bake for another 5 minutes at 160 degrees. Add the tofu only during the last 3 minutes.