Doenjang Jjigae (Soybean Paste Stew)

Instructions

1. Bring rice-rinse water (or anchovy broth) to a boil in a pot.
2. Cut the potato and onion into bite-sized pieces, add them, and once boiling, stir in the doenjang.
3. Add the zucchini, tofu, and minced garlic, and simmer for another 10 minutes over medium heat.
4. Add the cheongyang chili and scallion, bring to one more boil, and finish.
5. Serve with hot rice.

Tips

• Dissolve the doenjang in a little water first so it goes in smoothly, without clumps.
• Cook the potato through first so the broth doesn’t turn starchy.