Doenjang Jjigae (Soybean Paste Stew)

Ingredients

• 3 tablespoons Doenjang (Korean soybean paste)
• 2 cups Anchovy broth or water
• 0.5 block Firm tofu, cubed
• 0.5 cup Zucchini, sliced
• 0.25 cup Onion, diced
• 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 traditional earthenware ddukbaegi, bring the broth or water to a boil.

2. 2

   Add the onion, zucchini, and mushrooms. Cook for about 5 minutes until the vegetables begin to soften.

3. 3

   Place the doenjang in a fine mesh strainer and submerge it into the boiling broth, using a spoon to dissolve the paste completely into the liquid.

4. 4

   Stir in the minced garlic and gochugaru if using.

5. 5

   Add the cubed tofu and simmer for another 5-7 minutes to allow the flavors to meld.

6. 6

   Top with chopped green onions and serve immediately while hot.