Doenjang Jjigae

Ingredients

• 4 cups water (or dashi broth)
• 3 tablespoons doenjang (Korean fermented soybean paste) or miso paste (I use awase miso which is a mix of white and red miso paste)
• 3 garlic cloves, minced
• 1 2-inch piece dried kelp (seaweed)
• 2 teaspoons Korean chili pepper flakes (gochugaru)
• 1 large zucchini, cut into half moon slices
• 1 medium onion, diced
• 1 cup button mushrooms, quartered
• 1 cup Korean radish or daikon, cut into thin half moon slices
• 1 block (12-14oz) tofu (medium or firm), cubed
• 4 scallions, chopped
• 1 Korean chili pepper or jalapeño, thinly sliced (optional)
• Cooked rice, to serve with (optional)

Instructions

1. 1

   In a pot over medium heat, add water, soybean paste, garlic, dried kelp, and Korean chili pepper flakes, and bring to a boil.

2. 2

   Add zucchini, onion, mushrooms, radish, tofu and chili pepper, and bring to a boil.

3. 3

   Lower heat to medium-low and simmer until all the vegetables are cooked – about 15 minutes.

4. 4

   Do a taste test – adjust flavor by adding 1 or 2 tablespoons of soybean paste if needed.

5. 5

   Pull the kelp out, divide into serving bowls, top with scallions and serve with rice.