Korean · 45 min · serves 4

Doenjang Jjigae (Soybean Paste Stew)

Kept by The Bhook kitchen

Ingredients

• 150 g firm tofu
• 1 medium potato
• 1 small zucchini
• 1/2 onion
• 100 g mushrooms
• 1 green chilli
• 1 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp doenjang (fermented soybean paste)
• 800 ml water
• 2 cloves garlic, minced
• 2 spring onions

Method

1. Cut tofu into 2 cm cubes. Slice potato, zucchini, and onion into bite-sized pieces. Cut mushrooms and green chilli into slices.
2. In a pot, combine water, potato, onion, and garlic. Bring to a boil and cook until the potato is just starting to soften, about 5 minutes.
3. Add mushrooms, zucchini, green chilli, and doenjang. Stir until the paste is dissolved and everything smells savoury.
4. Add tofu, gochugaru, and half the spring onions. Simmer 10-15 minutes until the vegetables are tender and the broth looks slightly cloudy.
5. Taste and adjust seasoning, adding more doenjang or salt if needed. Sprinkle with the remaining spring onions before serving.

Let the stew simmer long enough for the flavours to meld; rushing it makes it taste flat.