Doenjang Vegetable Stew

Ingredients

• 3 tbsp doenjang (Korean fermented soybean paste)
• 1 medium, cubed russet potato
• 1 small, sliced zucchini
• 150 g, sliced cremini mushrooms
• 150 g, cubed firm tofu
• 3 cups vegetable broth
• 3 cloves, minced garlic
• 2 sliced scallions
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 1 tsp toasted sesame oil(optional)

Instructions

1. 1

   Prep the vegetables: cube the potato, slice the zucchini and mushrooms, mince the garlic, and cut the tofu into cubes (10 minutes).

2. 2

   In a pot, combine the vegetable broth and doenjang, whisking until the paste fully dissolves. Bring to a gentle boil over medium heat.

3. 3

   Add the potato and garlic and simmer for 10 minutes until the potato begins to soften.

4. 4

   Add the zucchini, mushrooms, and gochugaru if using. Simmer another 10 minutes until the vegetables are tender.

5. 5

   Gently stir in the tofu and simmer 5 more minutes to heat through.

6. 6

   Finish with sesame oil and scallions, taste, and adjust with more doenjang if needed. Serve hot with rice.