Doenjang Jjigae (Korean Soybean Paste Stew)

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In a large pot, whisk the doenjang into the anchovy-kelp stock until mostly dissolved.

Ingredients quick view

3 tablespoons soybean paste (doenjang)

4 cups anchovy-kelp stock

1 medium onion, sliced

1 medium zucchini, diced

1 cup mushrooms, sliced

1 cup firm tofu, cubed

1 medium potato, diced

2 green chili peppers, chopped

Salt to taste

Pepper to taste

For a spicier stew, include more green chili peppers.

Use seasonal vegetables for added freshness and flavor.

Let the stew simmer longer to enhance the flavors if you have the time.

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