Dried Pollack Doenjang Jjigae, Stir-Frying in Perilla Oil Makes the Broth Special

Steps

1. 1

   Soak the dried pollack in water for 2 minutes, squeeze out the moisture well, and cut into large pieces.

2. 2

   Cut the radish into thin flat slices, dice the onion, slice the zucchini into half-moons, thinly slice the green onion and chili pepper, and cut the tofu into bite-sized pieces.

3. 3

   Heat 1T perilla oil in a clay pot, add the dried pollack and radish, and stir-fry.

4. 4

   Add 1 cup of water and boil vigorously to create a milky white broth.

5. 5

   Once the milky broth forms, add 2 more cups of water, 3T doenjang, onion, zucchini, and tofu, and boil vigorously.

6. 6

   Add green onion, chili pepper, and 1T gochugaru, then boil for a little longer and it's done.