Dubu Jjigae

Heat 1-2 T sesame oil in the bottom of a korean clay pot over medium-high heat. Add in 4 cloves minced garlic and sautee until fragrant. Add in 1/3 lb sliced meat (rib eye or pork belly are yummy) and saute. Add in a few T of gochugaru (to taste) and stir to coat the meat. Saute for a couple of minutes to release the flavor from the red pepper flakes. Add in 4-5 scallions cut into one-inch segments and a sliced jalapeno pepper, along with half a pack of cubed firm tofu and cover with water. Stir in 1 T fish sauce, a dab of white miso paste, and two T gochujang. Taste and add a little sugar if you need it. Season with salt to taste.*

Bring to a boil, then lower heat to medium and let it bubble gently around the sides. If you want, about halfway through cooking, add about a cup of sliced cabbage or other veggies you like and stir to combine. Let it bubble away on the stovetop until the broth is thickened up and some red sort of congealed looking areas appear on the top of your jjigae. It takes about 45 minutes to an hour or so.

Serve with rice and dried roasted seaweed. You can also have kimchi and other panchan if you want!

*Depending on how salty your gochujang and miso paste are, you may not need to add any salt. Remember, it will get saltier as it cooks down!