DOENJANG JJIGAE (KOREAN SOYBEAN

PASTE STEW)

INGREDIENTS

 4 cups water (or dashi broth)

 3 tablespoons doenjang (Korean fermented soybean paste) or miso paste
(I use awase miso which is a mix of white and red miso paste)
 3 garlic cloves, minced
 1 2-inch piece dried kelp (seaweed)
 2 teaspoons Korean chili pepper flakes (gochugaru)
 1 large zucchini, cut into half moon slices
 1 medium onion, diced
 1 cup button mushrooms, quartered
 1 cup Korean radish or daikon, cut into thin half moon slices
 1 block (12-14oz) tofu (medium or firm), cubed
 4 scallions, chopped
 1 Korean chili pepper or jalapeño, thinly sliced (optional)
 Cooked rice, to serve with (optional)

INSTRUCTIONS

1. In a pot over medium heat, add water, soybean paste, garlic, dried kelp,
and Korean chili pepper flakes, and bring to a boil.
2. Add zucchini, onion, mushrooms, radish, tofu and chili pepper, and bring
to a boil.
3. Lower heat to medium-low and simmer until all the vegetables are cooked
– about 15 minutes.
4. Do a taste test – adjust flavor by adding 1 or 2 tablespoons of soybean
paste if needed.
5. Pull the kelp out, divide into serving bowls, top with scallions and serve
with rice.
NOTES

Leftovers of this doenjang jjigae recipe will keep in the fridge for 2-3 days.