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Makjang Jigae

  • Servings: 2
  • Difficulty: easy
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a warm comforting soup for cold evenings

Ingredients

1 cup korean radish

1 cup onion, sliced

1 cup zucchini, diced

1 green chili, sliced

4 cloves garlic, smashed and minced

7 dried anchovies for stock, cleaned and placed in a bag for stock preparation

8 oz pork tenderloin, sliced into bite sized pieces

2 1/2 cups water

1 tablespoon red miso

1 tablespoon Koji Miso

1 block organic tofu, cut into cubes, and drained

1 cup leafy greens (bok choy, choi sum)

2 green onions, chopped

Directions

In a 6 cup earthenware pot, add the korean radish, sliced onions, zucchini, green chili, garlic, anchovies, and water, and bring it to a boil.

Add the pork into the boiling soup and skim off any foam, using a spoon. Add 1 tablespoon red miso, and 1 tablespoon Koji miso into a small strainer and strain into the soup. Add the tofu, and bring back to a boil. Add in the greens, and top with green onions. Serve while soup is still bubbling and hot.

Stews