된장찌개Doenjang-jjigae

• 500 mlanchovy-kelp stock 멸치육수
• 2 tbspdoenjang (soybean paste) 된장
• ½ tspgochujang (optional) 고추장
• 150 gtofu, cubed 두부
• ½zucchini, cubed 애호박
• 1small potato, cubed 감자
• ½onion, diced 양파
• 3mushrooms, sliced 버섯
• 1garlic, minced 마늘
• 1green chilli, sliced (optional) 청양고추
• 1spring onion, sliced 대파

Method

1. Bring the stock to the boil and dissolve the doenjang (and gochujang) in it through a small sieve.
2. Add the potato and onion and cook for 5 minutes.
3. Add the zucchini, mushrooms and garlic and cook 4 minutes more.
4. Add the tofu and chilli and simmer 3 minutes.
5. Taste. Different brands of doenjang vary in salt, so add more paste or water as needed. Top with spring onion.

Cook's note

Do not boil hard after adding the paste; a gentle simmer keeps the soybean aroma.