How to Make Korean Soybean Soup Doenjangjjigae (됀장찌개 만들기)

I have always been a fan of Baek Jong Won (백종원) and his recipe for 됀장찌개 didn't disappoint. It's a simple recipe worth trying even for noobs. Will definitely make this again.

Ingredients (for 2):
500ml rice water (soak rice in water till it turns milky, filter and collect the water)
100g shabu pork
2 slices of raddish about 0.5cm thick (ok to add more)
2 tbsp soybean paste (doenjang)
0.5 tbsp pepper paste (gochujang)
0.3 tbsp sugar
1 tbsp minced garlic
1/3 zucchini
Chopped spring onion

Method:
1) Prepare the ingredients by cutting the pork slices into smaller pieces, cutting raddish into long stripes and cutting zucchini into quarter cube.

2) Add some oil to a pot and stir fry the pork until it is cooked. Then, add in raddish and cook till it wilts.

3) Pour in the rice water and continue boiling. When it starts to bubble, add in the soybean paste, pepper paste, sugar and garlic. Wait till it boils then add in zucchini. Continue boiling for another 5 minutes or until the zucchini softens. Add chopped spring onion.

Above photo is for a serving of 4 person

I have transferred the contents into a Korean pot, which I bought from a Korean mart at $6.90, and heating it up  just before serving. This step is optional. The original recipe that Mr Baek did was for 1 serving and he cooked it in this traditional Korean pot.