Korean Doenjang Jjigae with Tofu and Zucchini

Ingredients

• 1 tablespoon neutral oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable stock or water
• 3 tablespoons doenjang Korean soybean paste
• 1 tablespoon gochugaru Korean red pepper flakes
• 1 small potato, diced
• 1 zucchini, cut into half-moons
• 6 ounces firm tofu, cubed
• 4 ounces shiitake or brown mushrooms, sliced
• 2 scallions, sliced
• 4 cups cooked short-grain rice, to serve

Steps

1. Heat the oil in a saucepan and cook the onion for 3 minutes. Add garlic and stir for 30 seconds.
2. Add the stock, doenjang, and gochugaru, whisking until the paste dissolves. Bring to a steady simmer.
3. Add the potato and cook for 8 minutes until nearly tender.
4. Add zucchini, tofu, and mushrooms. Simmer 7 to 8 minutes more until the vegetables are tender and the tofu is hot.
5. Taste and add a splash of water if the stew is too salty; finish with scallions.
6. Serve bubbling hot with bowls of rice.

Allergen note: Contains soy; check doenjang for wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.