Doenjang Jjigae (Soybean Paste Stew)

Ingredients

• 3 tbsp doenjang (Korean soybean paste)
• 150 g firm tofu
• 1 cup, sliced zucchini
• 1 medium, cubed potato
• 150 g fresh clams (or shiitake/cremini mushrooms)
• 1/2 medium, sliced onion
• 3 cloves, minced garlic
• 3 cups kelp dashi broth (or anchovy stock)
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 1 stalk, sliced green onion
• 1 tsp sesame oil(optional)

Instructions

1. 1

   Soak clams in salted water for 15 minutes to purge sand (or slice mushrooms), and cut tofu into 2 cm cubes, slice zucchini, cube the potato, and mince the garlic during this time.

2. 2

   In a pot, combine kelp dashi broth with potato and bring to a boil over medium-high heat; simmer 5 minutes until potato begins to soften.

3. 3

   Add doenjang to the broth through a fine sieve or whisk directly until dissolved; add garlic, gochugaru, onion, zucchini, and clams (or mushrooms).

4. 4

   Simmer gently over medium heat for 12–15 minutes, skimming any foam, until clams open and potato and zucchini are tender.

5. 5

   Gently stir in tofu and simmer 5 more minutes; finish with green onion and a drizzle of sesame oil, then serve hot with steamed rice.