Makes 2 servings
1 tsp minced garlic
60 g pork (or beef / shrimp), sliced into thin strips
6 tbs Korean soy bean paste (doenjang)
1 tsp Korean chili pepper flakes (gochugaru)
2 cups of anchovy broth or water used for rinsing rice
1 pack of silken tofu, cut into cubes
1/2 small onion, sliced thinly
1/2 medium zucchini, cut into strips
(mushrooms and potatoes can be added if desired)
1 stalk scallion, cut into 2-inches length
1) Heat some oil in pot. Add garlic, meat, soy bean paste and chili pepper flakes. Saute over medium heat for 3-4 mins.
2) Add broth/water. Stir well to dissolve soy bean paste. Cover and boil over medium high heat for 5 mins.
3) Add tofu, onion and zucchini. Boil for an additional 10 minutes. Add scallion with 2 mins remaining. Serve.