Ingredients:
1 tablespoon vegetable oil
1/4 lb boneless pork shoulder, sliced 1/4 inch thick across the grain
2 cloves garlic, minced
1 small onions, thinly sliced
3 tablespoons korean sweet-spicy red chili paste ( kochujang)
4 cups beef stock or 4 cups low sodium chicken broth
3 medium zucchini, sliced crosswise 1/3 inch thick
15 ounces soft tofu, cut into 1-inch dice
2 scallions, thinly sliced
1 hot red peppers or 1 hot green peppers, thinly sliced ( preferably Korean)
salt
fresh ground pepper
steamed rice, for serving
Directions:
Heat the oil in a medium saucepan.
Add the pork, garlic and onion and season with salt and pepepr.
Cook over high heat, stirring occasionally, until the pork is no longer pink, about 4 minutes.
Add the chili paste and cook, stirring, for 2 minutes.
Add the stock and bring to a boil.
Cover and cook over low heat for 15 minutes.
Add the zucchini to the saucepan and cook over moderate heat until almost tender, about 2 minutes.
Add the tofu and simmer for 2 minutes longer.
Add the scallions and fresh chile and simmer for 1 minute longer.
Ladle into bowls and serve with steamed white rice on the side.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.