Doenjang Jjigae with Firm Tofu & Zucchini

Ingredients

• 10 oz Firm Tofu, cubed or sliced
• 3 cups anchovy or vegetable stock
• 3 tbsp doenjang (Korean soybean paste)
• 1 tsp gochujang
• 1 medium Zucchini, cut into half-moons
• 1 potato, cubed small
• ½ onion, chopped
• 4 cloves garlic, minced
• 1 green chili, sliced
• 3 scallions, sliced
• 1 tsp gochugaru

Method

1. Bring the stock to a simmer and whisk in the doenjang through a small strainer or the back of a spoon so it dissolves without lumps. Add the gochujang and gochugaru.
2. Add the potato and onion and simmer 8 minutes until the potato is nearly tender — it sets the timing for everything else.
3. Add the Zucchini and garlic and cook 4 minutes.
4. Slide in the Firm Tofu and simmer gently 4 minutes; tofu just needs to heat through and clams need to open. Don't boil it hard or the tofu goes rubbery.
5. Taste before salting — doenjang brands vary wildly. Top with chili and scallions and serve bubbling with a bowl of short-grain rice.