Doenjang-jjigae (Soybean Paste Stew)

spicy Korean tofu-vegetable stew

Makes 3 bowls · 93 kcal per serving

Ingredients

• 500 g Water
• 45 g Doenjang
• 7.5 g Garlic
• 150 g Tofu
• 100 g Zucchini
• 50 g Onion
• 50 g Mushroom
• 15 g Scallion

Method

1. 1. Bring the water (or anchovy-kelp stock) to a simmer and whisk in the doenjang (and gochugaru for color).
2. 2. Add the vegetables and simmer ~10 min.
3. 3. Add the tofu and garlic and simmer a few minutes more.
4. 4. Finish with scallion.
5. 5. Serve hot with rice.

Notes

Vegetables for this should be square-ish cut, not strips, or they drip all over you when you try to eat them.