Soybean Paste Stew

Doenjang Jjigae

Ingredients

• 2 tablespoons Doenjang (soybean paste)
• 8 oz Tofu (firm, cubed)
• 1 medium Zucchini (sliced)
• 1 medium Potato (diced) (optional)
• 3 oz Mushrooms (sliced) (optional)
• ½ medium Onion (sliced)
• 2 stalks Green onion
• 2 cloves Garlic (minced)
• 3 cups Anchovy stock or chicken broth
• 1 teaspoon Sesame oil (optional)

Instructions

1. Dice potato into ½-inch cubes. Slice zucchini into half-moons about ½ inch thick. Cube the tofu. Mince garlic.
2. In a clay pot or medium saucepan, bring 3 cups of anchovy stock (or chicken broth) to a boil over medium-high heat.
3. Add the potato and onion first (they take longest to cook). Boil for 5 minutes.
4. Add 2 tablespoons of doenjang to the pot. Stir until it completely dissolves in the broth. Add minced garlic.
5. Add zucchini, mushrooms, and tofu. Reduce heat to medium-low. Simmer for 8–10 minutes until all vegetables are cooked through.
6. Add green onion and turn off heat. Taste the broth — add a pinch more doenjang if not salty enough. Optionally drizzle with sesame oil. Serve with rice.

From K-Kitchen — koreanhomecook.com