Doenjang Jjigae (Soybean Paste Stew)

Ingredients

Check you have the quantities below.

• 5 cups water
• 3 tbsp doenjang (Korean soybean paste)
• 1 medium potato, diced
• 1 cup zucchini, diced
• 1/2 cup onion, sliced
• 1 block (14 oz/400 g) tofu, cubed
• 2 cloves garlic, minced
• 1 scallion, sliced
• 1 tsp gochugaru (optional)

Let’s make it

1. Bring the water to a simmer in a pot over medium heat.
2. Whisk in the doenjang until dissolved, then add potato, onion, and garlic.
3. Simmer 12-15 minutes until the potato is tender. Add zucchini and tofu and cook 5 minutes more.
4. Stir in scallion and gochugaru if using. Serve hot with rice.