Rich Korean Doenjang Jjigae Stew

Ingredients

• 3 cups water
• 3 tablespoons doenjang (Korean fermented soybean paste)
• 200 grams firm tofu, cut into cubes
• 1 cup zucchini, sliced
• 1 cup potato, peeled and diced
• 1 onion, sliced
• 1 green chili pepper, sliced
• 1 cup mushrooms, sliced
• 1 clove garlic, minced
• 1 tablespoon gochugaru (Korean red pepper flakes)

• 2 stalks scallions, chopped
• 1 teaspoon sesame oil

Method

1. 01
   In a large pot, bring 3 cups of water to a boil.
2. 02
   Add the doenjang to the boiling water and stir until it is completely dissolved.
3. 03
   Add the onion, potato, and garlic to the pot and cook for 5 minutes.
4. 04
   Add the zucchini, mushrooms, and tofu to the pot and stir gently.
5. 05
   Add the gochugaru and green chili pepper, then reduce the heat to medium and simmer for 20 minutes.
6. 06
   Taste and adjust seasoning if needed, adding more doenjang or gochugaru to taste.
7. 07
   Once the vegetables are tender, remove the stew from heat.
8. 08
   Garnish with chopped scallions and drizzle with sesame oil before serving.