A deeply savory, earthy stew built on aged doenjang paste with tofu, zucchini, mushrooms, and chili, simmered in anchovy broth until the flavors meld into umami-rich comfort.
Ingredients
2 tbsp doenjang (Korean fermented soybean paste)
1 tbsp gochugaru
200g firm tofu, cubed
1 small zucchini, sliced
1 small potato, cubed
4 shiitake mushrooms, sliced
1 green chili, sliced
1 red chili, sliced
2 cloves garlic, minced
400ml anchovy-kelp broth
1 green onion, sliced
1 tsp sesame oil
Instructions
1Bring anchovy-kelp broth to a boil in an earthenware pot.
2Add doenjang and gochugaru, stirring to dissolve the paste completely.
3Add potato cubes and cook for 5 minutes until they begin to soften.
4Add zucchini, mushrooms, and tofu. Simmer for 8 minutes.
5Add chili slices and garlic, cook for 2 more minutes.
6Finish with sliced green onion and a drizzle of sesame oil. Serve bubbling in the pot with steamed rice.
Did You Know?
Korean families traditionally made doenjang at home in large earthenware crocks called onggi, and the quality of a household was judged by the flavor of their doenjang.