Vegan Doenjang Jjigae (Soybean Paste Stew)

Ingredients

• 4 cups Vegetable Broth
• 3 tbsp Doenjang (Korean Soybean Paste)
• 1 block Tofu
• 1/2 medium Zucchini
• 1/2 medium Onion
• about 113 g Shiitake Mushrooms
• 1 medium Potato
• 2 cloves Garlic
• 1 tsp Gochugaru (Korean Chili Flakes)
• 2 stalks Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, bring the 4 cups of Vegetable Broth to a rolling boil over high heat (204.4°C / 200°C).
2. 2Reduce the heat to medium-low (121.1°C / 120°C). Add the 3 tablespoons of Doenjang (Korean Soybean Paste) to the pot and whisk until it is completely dissolved into the broth. This should take about 1-2 minutes.
3. 3Add the 1 block of Tofu (cut into 2.54 cm cubes), 1/2 medium Zucchini (cut into 1.27 cm thick half-moons), 1/2 medium Onion (thinly sliced), about 113 g Shiitake Mushrooms (stems removed, caps sliced), and 1 medium Potato (peeled and cut into 1.27 cm cubes) to the pot.
4. 4Cover the pot and let the stew simmer gently over medium-low heat (121.1°C / 120°C) for 20-25 minutes. The vegetables should be tender when pierced with a fork, and the potato cubes should be easily mashed.
5. 5Stir in the 2 cloves of Garlic (minced) and 1 teaspoon of Gochugaru (Korean Chili Flakes). Continue to simmer, uncovered, for another 5 minutes, allowing the flavors to meld. The stew should be fragrant.
6. 6Remove the pot from the heat. Garnish the stew with the 2 stalks of Scallions (thinly sliced). Serve the Vegan Doenjang Jjigae hot.

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