Doenjang-jjigae

된장찌개 · Doenjang-jjigae

Ingredients11

• dried anchovies10
• dried kelp10 g
• water800 ml
• doenjang3 tbsp
• firm tofu300 g
• potato1
• zucchini1
• onion1
• garlic2 cloves
• gochugaru1 tsp
• green onion2

Method

1. Simmer the anchovies and kelp in the water for 15 minutes, then strain out the solids.
2. Return the broth to the pot and stir in the doenjang until dissolved.
3. Add the potato, cut into chunks, and simmer for 8 minutes.
4. Add the onion, zucchini, and minced garlic, and cook for 5 minutes more.
5. Add the tofu, cut into cubes, and the gochugaru, and simmer until the vegetables are tender.
6. Finish with sliced green onion and serve bubbling hot with rice.