Soybean Paste Stew (Doenjang Jjigae)

Ingredients

• 4 cups Water
• 3 tbsp Doenjang (Korean soybean paste)
• 1 block Firm tofu, cubed
• 1 medium Potato, peeled and cubed
• 1/2 medium Zucchini, cubed
• 1/2 medium Onion, diced
• 2 stalks Green onions, chopped
• 2 cloves Garlic, minced
• 5 whole Dried anchovies (for broth)
• 1 piece Dried kelp (for broth)
• 1 tsp Gochugaru (Korean chili flakes)

Instructions

1. 1In a pot, combine water, dried anchovies, and dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes to make a broth. Remove the anchovies and kelp.
2. 2Stir in the doenjang (soybean paste) into the broth until dissolved.
3. 3Add the cubed tofu, potato, zucchini, and onion to the pot.
4. 4Bring the stew to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
5. 5Stir in the minced garlic and gochugaru (Korean chili flakes).
6. 6Garnish with chopped green onions. Serve hot with rice.

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