Doenjang Jjigae

🔥 Prep

• Measure out 3 tbsp soybean paste.
• Cut the 200g tofu into 2‑cm cubes.
• Slice the 0.5 zucchini into half‑moon pieces about 0.5 cm thick.
• Peel and dice the 1 potato into 1.5‑cm cubes.
• Thinly slice the 0.5 onion.
• (Optional) Rinse the tofu briefly and pat dry.

🔥 Cook

• 1. Place a medium pot over medium-high heat and pour in 3 cup water; bring to a boil (≈5 minutes).
• 2. Once boiling, reduce to medium heat and stir in the 3 tbsp soybean paste until fully dissolved (≈1 minute).
• 3. Add the diced potato and sliced onion; simmer for 4 minutes until they start to soften.
• 4. Add the sliced zucchini and tofu cubes; continue to simmer over medium-low heat for 6‑8 minutes, or until the vegetables are tender.
• 5. Taste and adjust seasoning if needed; if a deeper flavor is desired, add an extra ½ tbsp soybean paste and stir for 30 seconds.
• 6. Reduce heat to low and let the stew sit for 2 minutes to meld flavors before serving.

🔥 Serve

• Ladle the hot doenjang jjigae into individual stone bowls (ttukbaegi) or shallow bowls.
• Serve with a bowl of steamed white rice and optional side of kimchi or ssamjang.
• Garnish with a drizzle of sesame oil and a sprinkle of chopped scallions if desired.