Doenjang Jjigae (Korean Soybean Paste Stew)

Ingredients

• 3 cups water or anchovy broth
• 2-3 tbsp doenjang
• 200g tofu, cubed
• 1 zucchini, sliced
• 1 potato, diced
• 1/2 onion, chopped
• 1/2 cup mushrooms (e.g., shiitake or enoki)
• 1 green chili, chopped
• 1 red chili, chopped
• 2 garlic cloves, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions

• Boil the water or anchovy broth in a pot.
• Add doenjang and stir until fully dissolved.
• Add the potato, onion, zucchini, mushrooms, and garlic.
• Let it simmer until the vegetables are tender.
• Add the tofu and cook for a few more minutes.
• Finish with green onion, green and red chilies, and season with salt and pepper to taste.