Vegetarian Doenjang Jjigae

🛒 Ingredients

• Doenjang (Korean fermented soybean paste) 35 g · 63 kcal
• Firm tofu 100 g · 76 kcal
• Zucchini 75 g · 13 kcal
• Potato 75 g · 58 kcal
• Onion 50 g · 20 kcal
• Shiitake mushrooms 50 g · 17 kcal
• Garlic 10 g · 15 kcal
• Green onion (scallions) 10 g · 3 kcal
• Korean green chili or jalapeño 10 g · 3 kcal
• Kombu (dried kelp) 5 g · 0 kcal
• Water 400 g · 0 kcal
• Gochugaru (Korean chili powder, optional) 2 g · 5 kcal
• Sesame oil (for garnish) 2 g · 18 kcal

👨‍🍳 Instructions

1. First, prepare the kombu broth. In a small pot, add 400ml of water and the 5g piece of kombu. Bring to a boil, then reduce heat and simmer for 10 minutes; remove kombu.
2. While the broth simmers, prepare the vegetables. Dice the tofu, zucchini, potato, and onion into bite-sized pieces; mince the garlic and thinly slice the green onion and chili.
3. Add the doenjang, minced garlic, and gochugaru (if using) to the kombu broth, stirring until well combined. Bring to a gentle boil.
4. Add the potato and onion to the pot, simmering for about 5-7 minutes until they begin to soften.
5. Next, add the zucchini, mushrooms, and tofu to the pot. Continue to simmer for another 5-7 minutes until all vegetables are tender.
6. Stir in most of the sliced green onion and chili (reserve some for garnish). Taste and adjust seasoning if needed. If desired, drizzle with a few drops of sesame oil just before serving.
7. Serve the Doenjang Jjigae hot, garnished with the reserved green onion and chili, typically with a bowl of steamed rice.