Fast Fermented Soybean Paste Stew(청국장찌게)

Fast fermented soybean paste looks like the normal soybean paste but tastes very different. When I lived in Korea I made it several times. Cook the soybean soft and put in in a shifter with a cloth on and sit it in a warm room for about 2 days. Then it forms strings between beans and it means it is fermented well. I kept it in the freezer in one-time-useed-size to keep the flavour. It is known that this fast fermented soybean paste is highly nutritious and easier to digest than the soybean paste. Because of its peculiar taste, it may not appeal to everyone but it appeals to my family!

serves 4

Ingredients
2 tbsp of fast fermented soybean paste( at Korean shop,' 청국장')
1 cup of diced tofu
200g of pork (cut in bite size, preferablly belly part)
1 cup of chopped Kimchi

Instruction
Drop some oil in a pot and add in some chopped Kimchi and pork. Stir fry for about two minutes and pour one cup of water and bring to boil. Once it boils add in the fast fermented soybean paste  and Tofu and keep boiling. Once it boils cook the stew at medium heat until the tofu tastes the paste(about 10 minutes).  Season with salt if needed.

Tips
- Try not to break the tofu when stiring.
- If you have some Kimchi stew left you can make it just with adding the paste and more tofu.