Doenjang Jjigae with Soft Tofu, Mushrooms, and Perilla Oil

Ingredients

• 300 g Soft tofu (silken tofu)
• 3 tbsp Doenjang (Korean soybean paste)
• 200 g Mushrooms (mix: shiitake and/or cremini)
• 1 tbsp Korean perilla oil
• 1 tsp Gochugaru (Korean red pepper flakes)(optional)
• 2 cloves Garlic
• 1 tsp Ginger(optional)
• 2 stalks Green onion (scallions)
• 1 tbsp Soy sauce(optional)
• 700 ml Vegetable broth or water
• to taste Salt(optional)

Instructions

1. 1

   Prep (25 minutes): Slice mushrooms. Mince garlic and ginger (if using). Cut green onion into thin rounds.

2. 2

   Start the stew (10 minutes): In a pot over medium-high heat, add broth (or water), doenjang, garlic, and ginger (if using). Stir until the doenjang dissolves and comes to a gentle simmer.

3. 3

   Build flavor (15 minutes): Add mushrooms and simmer until mushrooms soften and the broth becomes deeply savory, stirring occasionally.

4. 4

   Finish with tofu (5 minutes): Gently add soft tofu by spoonfuls (or in large pieces). Simmer very gently just until warmed through and tofu is tender, about 3–5 minutes. Season with soy sauce (if using) and adjust salt if needed.

5. 5

   Serve (0 minutes within cook time): Turn off heat, stir in perilla oil, then top with green onion and gochugaru (if using). Serve hot.