Doenjang Jjigae (Korean soybean paste stew)

KIMCHIMARI
10Ingredients
35Minutes

Ingredients

US|METRIC
  • 2 tablespoons doenjang (adjust to taste)
  • 3 cups water (rice, or water, 쌀뜨물 Ssal Tteu Mul)
  • 1 handful anchovies (dried, 국멸치 Guk Myeolchi for stock, see my K Ingredients page)
  • 1 piece dried kelp (2 in square, 다시마 Dashima for broth)
  • 1 grey squash (small, or zucchini)
  • 14 ounces extra firm tofu (firm or even soft is OK)
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon red chili pepper (gochukaru)
  • 1 green onions (sliced)
  • 1 green chili pepper (optional)
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