Doenjang-jjigae (Soybean Paste Stew with Zucchini and Tofu)

Method

1. 1

   Bring the water to a simmer in a pot, then whisk in the doenjang, mashing any lumps against the side of the pot until dissolved.

2. 2

   Add the potato and onion and simmer until the potato starts to soften, about 8 minutes.

3. 3

   Add the zucchini, mushroom, garlic and gochugaru and simmer 5 minutes more.

4. 4

   Slide in the tofu cubes and simmer gently 4 minutes without stirring hard, so the cubes stay whole.

5. 5

   Taste and adjust with a pinch of salt if needed.

   💡 Add salt gradually — a strong doenjang can already season the whole pot on its own.

6. 6

   Scatter with spring onion and bring the pot straight to the table with bowls of rice.