Dwenjang Jjiigae

ingredients

1 X big potato (quartered, thinly sliced)
1 X firm tofu (cubed)
1 X paengee beosut (enoki mushrooms, optional)
4 X dried anchovy
1 X red chili (sliced)
1 X zucchini (quartered, sliced)
3 X scallion (sliced)
3 X garlic clove (quartered)
1 X dasima (dried kelp, optional)
150 G pork (5.25 oz, thinly sliced, optional)
6 CUP water
1-2 CUP cooked rice
3-4 TBSP dwenjang (bean paste)
1 TBSP gochujang (red chili paste)
1 TBSP gochugaru (red chili flakes)
2 TBSP sesame oil (pressed from roasted seeds)

banchan #1 ingredients (side-dish, warm chrysanthemum salad, optional)

1 X bunch gughwasog (chrysanthemum leaves, shungiku)
1 X garlic clove (crushed)
2 TBSP veg oil
1 TBSP gochugaru (red chili flakes)

banchan #2 ingredients (side-dish, purple coleslaw, optional)

1 X half red cabbage (shredded)
2 TBSP veg oil
2 TBSP rice wine vinegar
1 TSP soy sauce
1/2 TSP honey or sugar
1 TSP salt and pepper (more or less)

no pics of the coleslaw prep, just shred the cabbage and mix with the other banchan #2 ingredients,
best done a couple of hours in advance, the coleslaw needs some time to develop its full flavour

first some slicing and dicing

gently saute the pork in one table-spoon of sesame oil, remove from pot, add water, garlic and kelp

bring to boil, then lower heat and simmer for 15 min, remove spend kelp and anchovies

add dwenjang and gochujang to a fine colander and dip it into the broth

stir dwenjang and gochujang in the colander to dissolve them

remove the colander with the chunky remains (optional, if you like it crunchy)

add potato, zucchini, scallion, pork, red chili and tofu

simmer until the potato and zucchini chunks are done

trim and clean chrysanthemum greens

saute crushed garlic and red chili flakes

add chrysanthemum greens and turn until slightly wilted

serve warm chrysanthemum salad topped with roasted sesame seeds and another drizzle of sesame oil

serve dwenjang jjiigae with enoki mushrooms, rice and sidedishes