Easy Dwenjang Jjigae (Korean Miso Stew) for 2

Name: Easy Dwenjang Jjigae (Korean Miso Stew) for 2
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 onion, diced; 1 medium zucchini, cut into quarters lengthwise then cut into roughly 3/4-inch pieces; 2 garlic cloves peeled and smashed; 1 small jalapeño, cut into 1/8-inch slices; Optional: 1 medium potato, peeled and cut into 3/4-inch cubes; 1/4 pound pork shoulder, cut into thin strips; 3 Tablespoons dwenjang (Korean miso) or Japanese miso; Optional: 1/2 to 1 Tablespoon gochugaru (Korean red chili flakes) or 1/4 to 1/2 teaspoon cayenne for added heat; 1/2 teaspoon sugar; 3 cups water or unsalted stock; Optional: 1/2 brick of tofu cut into 1/2” cubes

x @cook_5886383

My slightly lighter take on Dwenjang Jjigae, which is a pungent Korean stew made with dwenjang (basically Korean style miso). (Note that stew in Korean cuisine isn't that super thick, stand a fork up in it type of texture, but something in between a soup and stew. My recipe is much closer to soup.)

If you don't have dwenjang, you can totally use Japanese style miso. The flavor and aroma are less pungent, but the result will still be delicious.

Just put the ingredients in a pot, bring 'em to a boil, and then let them simmer, and that's it.

We usually enjoy this with a bowl of steamed rice.

If you don't have dwenjang, you can totally use Japanese style miso. The flavor and aroma are less pungent, but the result will still be delicious.

Just put the ingredients in a pot, bring 'em to a boil, and then let them simmer, and that's it.

We usually enjoy this with a bowl of steamed rice.

x @cook_5886383

If you don't have dwenjang, you can totally use Japanese style miso. The flavor and aroma are less pungent, but the result will still be delicious.

Just put the ingredients in a pot, bring 'em to a boil, and then let them simmer, and that's it.

We usually enjoy this with a bowl of steamed rice.

If you don't have dwenjang, you can totally use Japanese style miso. The flavor and aroma are less pungent, but the result will still be delicious.

Just put the ingredients in a pot, bring 'em to a boil, and then let them simmer, and that's it.

We usually enjoy this with a bowl of steamed rice.

Saved

Ingredients

2 servings

1/2onion, diced
1medium zucchini, cut into quarters lengthwise then cut into roughly 3/4-inch pieces
2garlic cloves peeled and smashed
1small jalapeño, cut into 1/8-inch slices
Optional: 1 medium potato, peeled and cut into 3/4-inch cubes
1/4 poundpork shoulder, cut into thin strips
3 Tablespoonsdwenjang (Korean miso) or Japanese miso
Optional: 1/2 to 1 Tablespoon gochugaru (Korean red chili flakes) or 1/4 to 1/2 teaspoon cayenne for added heat
1/2 teaspoonsugar
3 cupswater or unsalted stock
Optional: 1/2 brick of tofu cut into 1/2” cubes

Saved

Steps

1

Put all ingredients in a small pot.
2

Add water or stock.
3

Turn heat on to medium high and bring to a boil. This will take about 15 minutes. (See next pic.)
4
5

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.
6

That's it. Enjoy!