Doenjang Jjigae

Ingredients

Instructions

1. 1

   Prepare everything first for quick cooking: slice the zucchini into thin half-moons, thinly slice the onion and mushrooms, cube the tofu, slice the green onion, and mince the garlic. Put the water into a small pot and set it over medium-high heat.

2. 2

   Whisk the doenjang into the water until mostly dissolved, then add the garlic and gochugaru. Mixing the paste into the liquid before the vegetables go in helps prevent lumps and gives a smoother broth.

3. 3

   Add the onion, zucchini, and mushrooms. Bring to a brisk simmer and cook for 5 minutes, until the onion turns translucent and the zucchini is just tender but not collapsing.

4. 4

   Gently add the tofu and simmer for 3 more minutes so it warms through and absorbs the broth. Avoid stirring too aggressively so the tofu keeps its shape.

5. 5

   Finish with the green onion and sesame oil, simmer 30 seconds, then taste. Serve immediately while bubbling hot. If you want a slightly stronger stew, let it stand 1 minute off the heat before serving.

Nutrition per serving

Notes

• •For a deeper vegetarian version, use hot vegetable stock instead of water if available; keep it unsalted because doenjang is already salty.
• •If your doenjang is very strong or salty, start with 35 g and add more to taste after simmering.
• •Traditionally this stew is served piping hot with steamed rice and a few simple side dishes.
• •Use firm or medium-firm tofu; silken tofu is tasty but more likely to break in a fast beginner-friendly version.

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