Doenjang jjigae

Ingredients · 4 servings

• 100 gDoenjang
• 300 gTofu, cut into 2 cm cubes
• 220 gZucchini, sliced
• 250 gPotato, diced
• 1000 mlAnchovy broth
• 20 gGreen chili, sliced
• 12 gGarlic, minced

Equipment

stovetop, pot, knife, cutting board, bowl, spoon, ladle, measuring spoons, serving bowls

Instructions

1. 1
   Gather Ingredients

   Gather all ingredients, a pot, knife, board, bowl, spoon, ladle, and measuring spoons before cutting vegetables and tofu. · 5 min

   What to look for: All ingredients and tools are within reach.

2. 2
   Prepare Vegetables

   Dice potato, slice zucchini, mince garlic, slice green chili, and cut tofu into 2 cm cubes so everything cooks evenly. · 8 min

   What to look for: Vegetables are cut evenly and tofu cubes are intact.

3. 3
   Start Broth

   Bring anchovy broth to a steady boil in the pot, then stir in doenjang until the paste dissolves and the broth looks cloudy. · 5 min

   What to look for: Broth is bubbling and evenly cloudy.

4. 4
   Cook Potato

   Add potato and garlic, reduce to a lively simmer, and cook until the potato edges begin to soften but the centers stay firm. · 8 min

   What to look for: Potato pieces look slightly translucent at the edges.

5. 5
   Add Zucchini

   Add zucchini and green chili, simmer gently, and skim any foam so the stew tastes clean while the vegetables stay distinct. · 5 min

   What to look for: Zucchini softens but still holds its shape.

6. 6
   Simmer Tofu

   Add tofu cubes carefully, simmer without hard stirring, and let them warm through in the salty fermented broth. · 5 min

   What to look for: Tofu is hot and the broth bubbles gently around it.

7. 7
   Serve Stew

   Serve the stew bubbling hot in bowls, making sure each portion gets tofu, potato, zucchini, chili, and plenty of broth. · 2 min

   What to look for: Each bowl has a balanced mix of broth, tofu, and vegetables.