Doenjang Jjigae (Korean soybean paste stew

• Seafood

  • 1 handful Anchovies, dried

• Produce

  • 1 tsp Garlic
  • 1 Green chili pepper
  • 1 Green onions
  • 1 Grey squash or zucchini, small
  • 1/2 tsp Red chili pepper

• Liquids

  • 3 cups Rice water or water

• Other

  • 1/2 pack Of 14 oz extra firm tofu (firm or even soft is ok
  • 1 piece (2 in square dried kelp (다시마 dashima for broth
  • 2 T + 1 tsp Doenjang (adjust to taste

Found on kimchimari.com

Description

Ingredients

• 2 T + 1 tsp Doenjang (adjust to taste)
• 3 cups rice water or water (쌀뜨물 Ssal Tteu Mul)
• 1 handful dried anchovies (국멸치 Guk Myeolchi) for stock (see my K Ingredients page)
• 1 piece (2 in square) dried kelp (다시마 Dashima) for broth
• 1 small grey squash or zucchini
• 1/2 pack of 14 oz extra firm tofu (firm or even soft is OK)
• 1 tsp chopped garlic
• 1/2 tsp red chili pepper (gochukaru)
• 1 green onions, sliced
• 1 green chili pepper (optional)

Directions

• Start by saving 3 cups rice water when rinsing rice. Cut tofu and squash into squares, slice green onions and chop garlic. Also slice green onions. Add dried soup anchovies and kelp to rice water. Simmer on medium heat for 10 min. Discard anchovies and kelp. Turn off heat and mix in doenjang. Easy way to mix doenjang is to smoosh it against the wall of your pot. Turn heat to medium high and bring to boil. Add squash or zucchini squares. Boil for 5 min. Add tofu squares and boil for another 5 min. Add green onions and chopped garlic. Boil for 3 more minutes. Sprinkle with red chili pepper. And SERVE!