Soybean Paste Stew (Doenjang Jjigae)

Ingredients

• 4 cups water
• 6 dried anchovies, heads and guts removed
• 1 piece dried kelp (dasima), about 4 inches square
• 3 tablespoons doenjang (Korean fermented soybean paste)
• 1 teaspoon gochugaru (Korean red chile flakes)
• 1 small potato, peeled and diced
• 1/2 zucchini, sliced into half-moons
• 1/2 yellow onion, sliced
• 1 cup mushrooms (such as shiitake or button), sliced
• 3 cloves garlic, minced
• 14 ounces soft tofu, cut into cubes
• 1 green chile pepper, sliced
• 2 scallions, sliced into 1-inch pieces
• 1 teaspoon minced ginger
• 4 cups cooked short-grain rice, for serving

Method

1. 1

   In a 6-quart saucepan, combine the water, dried anchovies, and dried kelp. Bring to a boil over medium-high heat.

2. 2

   Reduce heat and simmer the broth for 10 minutes, then remove and discard the anchovies and kelp.

   10:00 · Simmer broth
3. 3

   Whisk the doenjang into the hot broth until dissolved, breaking up any clumps.

4. 4

   Add the diced potato and bring the broth back to a boil. Cook for 5 minutes.

   5:00 · Cook potato
5. 5

   Stir in the gochugaru, onion, mushrooms, and garlic. Simmer for 5 minutes.

   5:00 · Simmer vegetables
6. 6

   Add the zucchini and tofu cubes, stirring gently so the tofu stays intact. Simmer for 5 minutes.

   5:00 · Simmer tofu and zucchini
7. 7

   Stir in the ginger, green chile, and scallions, and simmer for 2 minutes more.

   2:00 · Final simmer
8. 8

   Ladle the stew into bowls while bubbling hot and serve immediately with steamed rice.