Made this dish for my Dear a few weeks ago to help cure her colds. Basically a spicy vegetable stew (jjigae) made with fermented bean paste, or doenjang. Like most stews, proportions depend mostly on taste, so I'm not bothering with measurements. Just throw everything into a pot, boil, taste, and adjust as you go along.
firm tofu, cubed
1. Put everything into a pot and bring to a boil; cook until cauliflow achieves desired texture. Taste from time to time and adjust flavours.
2. That's it.
Serve piping hot, ideally in a heated ceramic bowl like here. Cook with some pork belly chunks or bone for a richer soup.
* I got 1/2 kilo of good doenjang from Gourdo's for P80.
** Although kimchi jjigae also exists, my Korean colleague tells me they don't make a jjigae with both doenjang and kimchi as flavour bases. To be more authentic, replace the kimchi with chilli flakes.