Doenjang Jjigae (Fermented Soybean Paste Stew)

Ingredients

• 4 tablespoons Korean doenjang (fermented soybean paste), unpasteurized if available
• 1 litre anchovy or kelp dashi stock
• 200 g firm tofu, cubed
• 2 zucchini, halved lengthwise and sliced 5mm thick
• 100 g shiitake mushrooms, sliced
• 50 g Korean radish (daikon), cut into matchsticks
• 4 garlic cloves, minced
• 2 red chili peppers, halved lengthwise
• 3 green onion stalks, cut into 5cm lengths
• 10 g gochugaru (Korean red chili flakes)
• 1 g Tellicherry black pepper
• 5 ml sesame oil

Method

1. 1
   Heat dashi stock in large heavy-bottomed pot over medium-high heat until steaming; combine doenjang with 60 ml warm stock in small bowl, stirring until smooth paste forms.
2. 2
   Strain doenjang mixture through fine sieve into hot stock, stirring constantly until fully dissolved and no lumps remain.
3. 3
   Add garlic, red chili peppers, and daikon matchsticks; simmer for 5 minutes to allow flavours to infuse.
4. 4
   Add tofu cubes gently, zucchini slices, and shiitake mushrooms; maintain simmer for 8 minutes, stirring occasionally.
5. 5
   Season with gochugaru, Tellicherry pepper, and sesame oil; taste and adjust doenjang level if needed.
6. 6
   Add green onion pieces, simmer for 1 minute, then ladle into individual bowls and serve immediately while steaming.