Garlic-Heavy Doenjang Jjigae

Ingredients

• 4 tablespoons Doenjang (Korean fermented soybean paste)
• 3 tablespoons Minced garlic
• 3 cups Anchovy broth or water
• 1 block Firm tofu, cubed
• 0.5 medium Zucchini, sliced into half-moons
• 0.5 medium Onion, diced
• 2 ounces Shiitake mushrooms, sliced
• 4 whole Green chilies (Cheongyang), sliced
• 1 teaspoon Gochugaru (Korean red chili flakes)(optional)
• 2 stalks Green onions, chopped

Instructions

1. 1

   Pour the anchovy broth or water into a medium pot and bring it to a boil over medium-high heat.

2. 2

   Whisk the doenjang into the boiling liquid using a strainer to ensure a smooth, clump-free broth.

3. 3

   Add the diced onions and shiitake mushrooms to the pot and simmer for 5 minutes.

4. 4

   Stir in the zucchini and the entire 3 tablespoons of minced garlic, allowing the aroma to develop.

5. 5

   Add the cubed tofu and the sliced green chilies, then reduce the heat to medium.

6. 6

   Simmer for another 5 to 7 minutes until the vegetables are tender and the tofu has absorbed the broth.

7. 7

   Sprinkle with gochugaru for extra color and heat if desired.

8. 8

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