Doenjang Jjigae

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Doenjang

  Chung Jung One

  60g

• Gochujang

  O'Food

  12g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 block or 455g

• Napa Cabbage

  Freshdirect

  180g

• Zucchini

  Summer squash, includes skin, raw

  150g

• Daikon

  Freshdirect

  150g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Place Thickly Sliced Onions And Minced Garlic Into A Pot. Add water and disolve doenjang into it mincing any whole beans through a sieve.
2. Slice Napa cabbage and daikon roughly and place into water. Add fish sauce, gochujang and sesame oil and boil for 10 minutes.
3. Stir The Pot And Then Add Sliced Tofu And Diced zucchini. (Optionally add enoki mushrooms and/or silken tofu.) Boil for 10 minutes more.
4. Top with chopped green onions. enjoy.