Type what you have

Ingredients

• ✓ doenjang
• water
• garlic
• dashi granules
• gochujang
• potato
• zucchini
• onion
• mushroom
• soft tofu

Instructions

1. 1 Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.

By Esther

Ingredients

• ✓ doenjang
• thyme
• dill weed
• rosemary
• garlic powder
• pork belly
• kimchi
• garlic
• scallion
• gochujang
• sesame oil
• garlic
• sesame seed
• rice wine
• brown sugar

Instructions

1. 1 Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
3. 3 Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.
5. 5 Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.

By mykoreaneats