Doenjang Jjigae (Korean Soybean Paste Stew)

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  9 oz or 255g

• Zucchini

  Summer squash, includes skin, raw

  ½ medium or 98g

• Onions

  Raw

  ½ small or 35g

• Red peppers

  Hot chili, raw

  100g

• Scallions

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

  1 medium or 15g

• Miso

  2 tbsp or 34g

• Garlic

  Raw

  1 tsp or 3g

• Anchovy

  Fish, european, raw

  200g

• Crushed red pepper flakes

  1 tbsp or 1g

Directions

1. Cut the tofu and zucchini into about 1-inch cubes. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
2. Preheat a small pot with a little bit of oil. Saute the meat, soybean paste, chili pepper flakes, and garlic over medium heat for 3 to 4 minutes.
3. Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Cover and boil over medium high heat for 4 to 5 minutes.
4. Add the onion, tofu, zucchini, and chili pepper. Boil for an additional 10 minutes. Throw in the scallion with 2 minutes remaining.
5. Serve with rice while it is still bubbling from the heat.
6. Recipe by: By Hyosun Ro (source: https://www.koreanbapsang.com/2010/04/doenjang-jjigae-korean-soy-bean-paste.html)