Doenjang Jjigae

Ingredients

• 3 tbsp doenjang (Korean soybean paste)
• 1 tsp gochujang
• 1 tsp gochugaru
• 800ml anchovy and kelp stock
• 1 medium potato, peeled and cut into 2cm cubes
• 1 small courgette, halved lengthwise and sliced 1cm thick
• 1/2 onion, sliced
• 100g king oyster or shiitake mushrooms, sliced
• 300g medium-firm tofu, cut into 2cm cubes
• 4 garlic cloves, minced
• 1 green chilli, sliced
• 1 red chilli, sliced
• 2 spring onions, sliced
• 100g beef brisket or clams, optional

Before you cook

• Make the anchovy and kelp stock, or measure out ready-made stock
• Peel and cube the potato
• Slice the courgette, onion and mushrooms
• Cube the tofu, mince the garlic, and slice the chillies and spring onions

Steps

1. Pour the stock into a heavy pot and bring it to a boil over high heat.
2. Whisk the doenjang into the stock through a small sieve or the back of a spoon so no lumps survive.
3. Stir in the gochujang and gochugaru.
4. Add the potato cubes and boil them for 6 minutes.
5. Add the onion and mushrooms and cook for 3 minutes more.
6. Add the courgette and the minced garlic, and simmer for 4 minutes until the courgette softens but still holds its shape.
7. Slide in the tofu cubes and simmer gently for 5 minutes.
8. Taste the broth and add up to another tablespoon of doenjang if it tastes thin.
9. Scatter over the sliced chillies and spring onions.
10. Turn off the heat and serve the stew immediately, with rice and a few banchan alongside.