We took this old picture at Mt. Bukhan(북한산) where my family used to go for hiking on weekends. My siblings and I played in the valley catching crawfish or tadpoles and my parents cooked delicious Bulgogi(불고기) and Jjigae(찌개). What we ate in the mountain were the most delicious foods, but these days we’re not allowed to cook in the mountain any more.
At that time, my mom created her own recipe of Jjigae and I call it “vege-ham Jjigae,” which is a little similar to Budae Jjigae(부대찌개).
For sauce, we need Gochujang(red pepper paste) and Deonjang(fermented soybean paste). My mom makes these pastes at home. Someday I will inherit her know-how to make them, which she learned from her mother because these two are the most essential ingredients for so many Korean foods.
1. Cut the potato(1&1/2), onion(1), zucchini(1/2), spam(1/2 small can) into bite sizes and slice the green(2) and red(1) peppers. (To serve 3~4 people, but you can add some ingredients more to your taste)
2. Mix two spoons of Deonjang(fermented soybean paste) and one spoon of Gochujang(red pepper paste). This mixing is a secret of my mom’s Jjigae.
3. Dissolve the mixed paste in cold water well. (Amount of water should be enough to soak all the ingredients.)
4. Pour the sauce onto the ingredients in the pot.
5. Heat it until Jjigae begins boiling and turn down the heat to medium-low and boil it for about 15~20 minutes.
6. Remove the bubbles from time to time and turn off when potatos are cooked well and the taste of soup is deep enough(If it is not salty enough, add some salt).