---
title: Doenjang-jjigae (Soybean Paste Stew with Zucchini and Tofu)
servings: 4
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/doenjang-jjigae
---

Gather @firm tofu{300%g}.

Bring the @water{700%ml} to a simmer in a pot, then whisk in the @doenjang{3%tbsp}, mashing any lumps against the side of the pot until dissolved.

Add the @potato{200%g} and @onion{0.5} and simmer until the potato starts to soften, about 8 minutes. ~{8%minutes}

Add the @zucchini{1}, @mushroom{100%g}, @garlic{3%clove} and @gochugaru{1%tsp} and simmer 5 minutes more. ~{5%minutes}

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

Taste and adjust with a pinch of salt if needed.

Scatter with @spring onion{1%stalk} and bring the pot straight to the table with bowls of rice.