Doenjang Jjigae Soybean Paste

Dice tofu, zucchini, potato, and onion. Mince garlic. Chop green onions and slice chili pepper if using. If making anchovy broth, prepare that now.

In a medium pot or Korean earthenware pot (ttukbaegi), add the water or anchovy broth. If using dashima, add it now and remove after 10-15 minutes of simmering.

In a small bowl, mix the doenjang and gochujang (if using) with a ladleful of the warm broth until smooth. This helps prevent clumps and ensures even flavor distribution.

Once the broth is simmering, add the diced potato, onion, and minced garlic to the pot. Stir in the dissolved doenjang mixture. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are slightly tender.

Add the zucchini, mushrooms, and half of the chopped green onions. Continue to simmer for another 5-7 minutes, allowing the flavors to meld and vegetables to cook through.

Gently add the diced tofu and sliced chili pepper (if using) to the pot. Simmer for a final 3-5 minutes, ensuring the tofu is heated through but not overcooked. Taste and adjust seasoning if needed.

Garnish with the remaining fresh green onions. Serve Doenjang Jjigae immediately with a bowl of hot rice and other Korean side dishes (banchan).