Doenjang Jjigae (Soybean Paste Stew)

Ingredients

• 4 tbsp Doenjang (Soybean Paste)
• 6 cups Anchovy Broth
• 1 block Firm Tofu
• 1 cup Korean Radish (Mu)
• 1/2 medium Onion
• 1/2 medium Zucchini
• 1 cup Mushrooms
• 2 stalks Green Onions
• 1 small Red Chili Pepper
• 2 cloves Garlic

Instructions

1. 1In a large, heavy-bottomed pot, bring the 6 cups of Anchovy Broth to a rolling boil over high heat, about 400°F (200°C).
2. 2Reduce the heat to medium-low, about 300°F (150°C). Add the 4 tbsp of Doenjang (Soybean Paste) to the pot and stir continuously with a whisk until it is completely dissolved into the broth, about 1-2 minutes.
3. 3Add the 1 cup of Korean Radish (Mu) and the 1/2 medium Onion to the pot. Cover the pot and let it simmer gently for 10 minutes, or until the radish is slightly tender when poked with a fork.
4. 4Add the 1 block of Firm Tofu (cut into 1-inch cubes), the 1/2 medium Zucchini (cut into 1/2-inch thick half-moons), and the 1 cup of Mushrooms (sliced) to the pot. Cover and simmer for another 10 minutes, or until the zucchini is tender-crisp.
5. 5Add the 2 cloves of Garlic (minced) and the 1 small Red Chili Pepper (thinly sliced, if using) to the pot. Stir gently and simmer for 5 more minutes, allowing the flavors to meld. The stew should be fragrant and the vegetables tender.
6. 6Remove the pot from the heat. Stir in the 2 stalks of Green Onions (chopped).
7. 7Serve the Doenjang Jjigae hot, ideally with cooked rice.

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