doen jang jjigae (fermented soybean soup)

for two people.

1/4 lb. or less of pork belly (not smoked)
1/2 c. fermented korean soybean paste (can substitute with any kind of japanese miso)
3 c. water
1 sm. onion
1 handful diced zucchini
1 small potato, diced
2-4 white mushrooms, sliced
1 garlic clove (pressed through garlic press)
1/2 box of firm tofu (drained and diced)
1/2 Korean green hot pepper or any hot pepper (but *not* jalapeno)
1 scallion, chopped

In medium sized pot, sautee 1 tsp. sesame oil with pork belly and onions. Add water once pork is cooked. Add potato, zucchini, mushrooms, garlic. Pot should now be on high heat. Boil. When vegetables are cooked (~4 mins), add soybean paste. Stir to break apart paste. Boil the soup again and remove any foam. Add pepper, scallion and tofu and bring to boil a third time (1 more minute). Serve with a bowl of rice. Soup tastes better the next day-- so you may want to double recipe.

For vegetarians, in place of pork belly, use dried shiitake mushrooms. Take a handful, soak in warm water for 30 mins. Pour through sieve, reserving the water for the soup base. (omit 3 c. water). Dice mushrooms to place into the soup.

For more complex flavor: Add a small bottle of clam juice or 1/2 oz. whole baby clams

For pesco-vegetarians: Use small dried anchovies for broth. Soak for atleast 30 minutes. Reserve water, but discard resuscitated anchovies.