Doenjang-jjigae

Preparation

cook time: 25 min

total time: 25 min

serves 2

Ingredients

-8oz (250g) medium firm tofu, cut

-1/2 large zucchini, chopped

-4 shiitake mushrooms, stem removed and thinly sliced

-1/2 small onion, diced

-4 cups (946mL) korean style dashi

-1 piece kelp

-8-10 dried anchovies

-6 cups (1.4L) water

Broth seasoning

-3 tbsp (45mL) korean soybean paste (doenjang)

-1 tsp (5mL) gochujang

-1 tsp (5mL) minced garlic

Directions

1. If you're making the dashi from scratch, start by boiling all of the ingredients in a pot. After 10 minutes, take out the kelp and anchovies. The broth left is your soup base or dashi.

2. To that broth, add the soybean paste and garlic, mix thoroughly. Let it boil for 5-6 minutes.

3. Raise the heat to high and bring to a boil. Add the tofu, mushrooms, onion, zucchini and bring to a boil again. Lower the heat to medium, partially cover the pot, and let simmer for about 20 minutes or until the veggies are tender.

4. Serve with some rice and enjoy!