Doenjang Jjigae (Soybean Paste Stew)

Ingredients

• 3 tbspdoenjang, Korean soybean paste
• 3 1/8 cupsvegetable stock
• 1courgette, halved lengthways and sliced into half-moons
• 1potato, peeled and cut into 2 cm cubes
• 1onion, cut into chunks
• 8 3/4 ozfirm tofu, cut into cubes
• 1green chilli, sliced
• 3 clovegarlic, minced
• 2spring onions, sliced
• 1 tspgochugaru
• 3 1/2 ozshiitake mushrooms, sliced

Method

1. 1

   Bring the vegetable stock to a simmer in a pot and whisk in the doenjang until no lumps remain.

2. 2

   Add the potato and onion and simmer for 8 minutes, until the potato is beginning to yield at the edges.

3. 3

   Add the courgette and shiitake and cook for another 5 minutes.

4. 4

   Add the tofu, green chilli, garlic and gochugaru. Simmer gently for 3 minutes more — enough to heat the tofu through without breaking it up.

5. 5

   Taste and add a little more doenjang if it needs depth, then scatter with spring onions and serve with rice.