Korean Doenjang Jjigae

Instructions

1. Prepare the broth base
   In a medium-sized pot, heat the vegetable oil over medium heat. Add the white parts of the green onions and minced garlic, sautéing for about 1 minute until fragrant. Add the diced onion and cook for 2-3 minutes until slightly softened.
2. Create the soybean paste mixture
   Add the doenjang (and gochujang if using) to the pot and stir to coat the onions and garlic. Cook for about 1 minute to release the flavors of the paste.
3. Add liquid and vegetables
   Pour in the anchovy stock or vegetable broth and bring to a boil. Add the diced potato, sliced mushrooms, and zucchini. Reduce heat to a simmer and cook for about 10 minutes, or until the potatoes are tender.
4. Incorporate the tofu
   Gently add the cubed tofu to the stew, being careful not to break the pieces. Simmer for an additional 5 minutes to allow the tofu to absorb the flavors of the broth.
5. Final touches
   Add the sliced green Korean chili pepper if using, and the green parts of the green onions. Simmer for 1 more minute, then remove from heat. Taste and adjust seasoning if necessary.
6. Serve hot
   Ladle the jjigae into individual serving bowls. Traditionally served bubbling hot in a stone pot (ttukbaegi) alongside rice and other banchan (Korean side dishes).