Korean Fermented Soybean Paste Stew

Ingredients

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Onions

  Raw

  1 cup, chopped or 160g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Chili peppers

  Green, canned

  45g

• Garlic

  Raw

  4 cloves, minced or 12g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Dried Kelp

  Wang Korea

  5 g or 5g

• Fish sauce

  Ready-to-serve

  ½ tbsp or 9g

• Fermented Soybean Paste

  Surasang

  4 Tbsp or 60g

• House Foods Medium Firm Tofu

  510g block

  170g

• Scallions

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

  2 medium or 30g

Directions

1. Dice the potato, onion, zucchini and green chilli (1/4 pepper per serving) into cubes. Mince the garlic, and add everything to an earthenware pot or other heavy pot.
2. Add water, dried kelp and fish sauce to the pot. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
3. When it starts boiling, add the fermented soybean paste, mix it in well, then cover and cook for for another 20 minutes.
4. Chop up the tofu into cubes and add it to the pot. Cook for 3 more minutes.
5. Sprinkle with the green onions and serve as a side dish to rice.