Doenjang Jjigae Stew

Instructions

1. Step 1

   Place the water, dried anchovies, and kelp in the pot. Bring to a boil over high heat, reduce to low heat, and simmer uncovered; strain the broth back into the pot and discard the solids.

   Timer: 15 min (fixed)

   Ingredients used: 8.0 piece Dried Anchovy, 1.0 piece Dried Kelp, 1000.0 ml Water

   Cookware: fine mesh strainer, Medium pot

2. Step 2

   Put the doenjang in the bowl and whisk in a ladleful of hot broth until smooth, then stir the mixture into the pot. Add the potato and onion and simmer over medium heat until the potato begins to soften.

   Timer: 10 min (fixed)

   Ingredients used: 60.0 gr doenjang, 120.0 gr Onion, 200.0 gr Potato

   Cookware: Medium pot, mixing bowl

3. Step 3

   Add the zucchini, mushrooms, tofu, garlic, gochugaru, and green chile peppers. Simmer gently over medium heat until the vegetables are tender and the tofu is heated through.

   Timer: 8 min (fixed)

   Ingredients used: 8.0 gr Garlic, 7.0 gr gochugaru, 2.0 piece Green Chile Pepper, 100.0 gr Shiitake Mushroom, 400.0 gr Tofu, 200.0 gr Zucchini

   Cookware: Medium pot

4. Step 4

   Stir in the scallions and simmer briefly. Serve the stew hot.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Scallion

   Cookware: Medium pot