Sauce

Doenjang jjigae (fermented soybean paste stew)

Name: Doenjang jjigae (fermented soybean paste stew)
Total time: 25 min
Yield: serves 4
Ingredients: 800 ml Stock; 3 tbsp Fermented soybean paste (doenjang); 2 cloves Garlic; 1 tsp Korean chili flakes (gochugaru); 1 Potato; 200 g Tofu; 1 Zucchini; 1 Onion

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

Stock — to buy800 ml
Fermented soybean paste (doenjang) — to buy3 tbsp
Garlic — to buy2 cloves
Korean chili flakes (gochugaru) — to buy1 tsp
Potato — to buy1
Tofu — to buy200 g
Zucchini — to buy1
Onion — to buy1

Preparation

Heat the broth in a saucepan and whisk in the fermented soybean paste until dissolved.
Add the crushed garlic and Korean chili flakes, bring to a simmer.
Add the diced potato and cook for 5 minutes.
Add the cubed tofu and sliced zucchini, simmer for another 8 minutes.
Add the sliced onion and green chili, continue cooking for 3 minutes.
Taste and adjust with a little soy sauce if needed (the paste is already salty).
Scatter with spring onion just before serving.
Serve piping hot, straight from the small pot, with white rice.