Doenjang Jjigae

Ingredients

Black pepper

1/2 teaspoon, or to taste

Salt

1 teaspoon, or to taste

Water

4 cups

Sesame oil

2 tablespoons

Soy sauce

2 tablespoons

Green onion

2 stalks, chopped

Mushrooms

1 cup, sliced

Green chili pepper

1, sliced

Garlic

3 cloves, minced

Onion

1, chopped

Zucchini

1, chopped

Tofu

1 cup, cubed

Doenjang (Korean soybean paste)

3 tablespoons

Instructions

1. In a large pot, heat the sesame oil over medium heat.
2. Add the minced garlic, chopped onion, sliced green chili pepper, and sliced mushrooms. Sauté until the vegetables are slightly softened, about 5-7 minutes.
3. Pour in the water and bring the mixture to a boil.
4. Reduce the heat to low and add the Doenjang, stirring continuously until it dissolves completely into the broth.
5. Add the cubed tofu, chopped zucchini, soy sauce, salt, and black pepper. Allow the stew to simmer for 15-20 minutes, or until the vegetables are cooked to your liking.
6. Garnish the stew with the chopped green onion just before serving.
7. Serve this flavorful Doenjang Jjigae piping hot, accompanied by a bowl of steamed rice for a complete Korean meal experience.