Doenjang Jjigae

Ingredients

• 3 tablespoons Doenjang (Korean soybean paste)
• 2 cups Water or Anchovy Kelp Stock
• 0.5 block Firm Tofu, cubed
• 0.5 medium Zucchini, sliced into quarters
• 0.5 small Onion, diced
• 1 small Potato, peeled and cubed
• 2 pieces Shiitake mushrooms, sliced(optional)
• 1 teaspoon Garlic, minced
• 1 stalk Green onion, chopped
• 1 teaspoon Gochugaru (Korean chili flakes)(optional)

Instructions

1. 1

   In a small pot or ddukbaegi (earthenware pot), bring the water or stock to a boil.

2. 2

   Add the potatoes and onions first, as they take longer to cook. Simmer for 5 minutes.

3. 3

   Stir in the doenjang by pressing it through a sieve into the broth to ensure a smooth consistency.

4. 4

   Add the zucchini, mushrooms, and garlic. Simmer for another 5-7 minutes until the vegetables are tender.

5. 5

   Add the tofu and gochugaru. Let it simmer for 3 more minutes.

6. 6

   Top with chopped green onions and serve immediately with a bowl of steamed rice.