Doenjang Jjigae

Ingredients

• Black pepper (to taste)
• Salt (to taste)
• Water (4 cups)
• Sesame oil (1 tablespoon)
• Soy sauce (1 tablespoon)
• Green onion (2 stalks, chopped)
• Mushrooms (5-6, sliced)
• Green chili pepper (1, sliced)
• Garlic (3 cloves, minced)
• Onion (1, sliced)
• Zucchini (1, sliced)
• Tofu (1 block, cubed)
• Doenjang (korean soybean paste) (3 tablespoons)

Instructions

1. In a large pot, heat sesame oil over medium heat.
2. Add garlic, onion, green chili pepper, and mushrooms. Sauté until the vegetables are slightly softened.
3. Add water and bring to a boil.
4. Reduce heat to low and add doenjang, stirring until it dissolves in the broth.
5. Add tofu, zucchini, soy sauce, salt, and black pepper. Simmer for 15-20 minutes, or until the vegetables are cooked through.
6. Garnish with chopped green onion.
7. Serve hot with steamed rice.