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Korean Soybean Paste Stew (Doenjang Jjigae) with Tofu

A rustic, savory Korean stew of fermented soybean paste, tofu, zucchini, and mushrooms in a vegetable broth.

Ingredients

  • 4 cups vegetable broth or kombu dashi
  • 3 tbsp doenjang (Korean soybean paste)
  • 14 oz firm tofu cubed
  • 1 zucchini diced
  • 1 cup shiitake or cremini mushrooms sliced
  • 1 onion sliced
  • 1 potato diced small
  • 2 scallions sliced
  • 1 green chili sliced, optional
  • 1 tsp gochugaru (Korean chili flakes) optional

Instructions

  1. Bring the broth to a simmer in a pot. Whisk in the doenjang paste until fully dissolved.
  2. Add the onion and potato and simmer 8 minutes until the potato starts to soften.
  3. Add the zucchini and mushrooms and simmer 5 minutes more.
  4. Add the tofu and gochugaru, if using, and simmer 5 minutes until everything is tender and the flavors have melded.
  5. Stir in the scallions and chili just before serving, and ladle into bowls while hot.