Korean soybean paste stew
A deeply savoury doenjang stew with tofu, potato and zucchini in anchovy and kelp stock.
- Prep
- 10 min
- Cook
- 15 min
Scale the recipe
Ingredients
- firm tofu Unpacked and drained
- 150 g
- potato
- 80 g
- Korean zucchini
- 100 g
- onion
- 60 g
- scallion
- 10 g
- anchovy and kelp stock
- 3 C
Seasonings
- doenjang
- 2 T
- minced garlic
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the ingredients
Cube 150 g of tofu and 80 g of peeled potato into 1.5 cm pieces. Cut 100 g of zucchini into half-moons and 60 g of onion into bite-sized pieces. Thinly slice 10 g of scallion.
-
Dissolve the soybean paste
Pour 3 C of stock into a pot and press 2 T of soybean paste through a sieve into it. Add 1/3 T of minced garlic and bring to a boil.
-
Cook the potato and onion
Add potato and onion first. Simmer over medium heat for about 7 minutes, until a chopstick almost pierces the potato.
-
Add zucchini and tofu
Add zucchini and tofu and cook over medium heat for 5–6 minutes. When the potato is tender all the way through, add scallion and simmer for another minute.
