Total time: 30 minutes
Difficulty: easy
Ingredients: ½ large onion, mushrooms, ¼ zucchini, chili, ¼ block tofu, ½ tsp chopped garlic, 300 ml water,
Seasoning: 2 tbsp Doenjang, 1 tbsp soy sauce, 1½ tbsp chili flakes, ½ tsp sugar,
Preparation:
1. Prepare the broth or water: Pour 300 ml of water or broth into a saucepan. Add 1 tablespoon of doenjang (Korean soybean paste), 1 teaspoon of gochugaru (chili powder), 1 teaspoon of minced garlic, 1 teaspoon of sugar, and 1 tablespoon of soy sauce. Bring the mixture to a boil.
2. Prepare vegetables and tofu: While the broth is cooking, cut the onion, mushrooms, zucchini, chili and tofu into bite-sized pieces.
3. Add ingredients: Once the broth is boiling, add the prepared ingredients (onion, mushrooms, zucchini, green chili and tofu) to the pot.
4. Cook the stew: Cook the stew until the zucchini is soft and all ingredients are well cooked.
5. Season to taste: If necessary, season the stew with a pinch of salt.
6. Serve: Your doenjang jjigae is ready! Serve it hot with a bowl of rice.
Tips:
- You can add other ingredients like potatoes, spring onions or seafood, depending on your taste.
- For a more intense broth, use kombu or anchovy broth as a base.
Enjoy your meal! 🍲
