Doenjang-jjigae is a Korean soup or stew and one of the simplest, quickest dishes I learned to make while I was in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers. It has a spicy and salty balance to tantalize your taste buds.
Ingredients
- vegetable stock: 3 cups
- water: 3 cups
- garlic: 2 clove (chopped)
- Korean soy bean paste (doenjang): 2 Tbsp
- firm tofu, drained and: 0.5 pack (16 ounce pack, cubed)
- green onions: 4 piece (chopped)
- zucchini, halved and: 1 piece (cut into 1/2 inch slices)
- jalapeño pepper: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
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Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
