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.