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Doenjang Stew with Tofu

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Doenjang and Yondu give this tofu and vegetable stew a deeply savory broth. It is a generous batch to share with a bowl of rice.

PREP TIME 15 mins
COOK TIME 25 mins
SERVES 10
HEAT LEVEL

INGREDIENTS

  • 300 g shiitake mushrooms, halved
  • 75 g sesame oil
  • 30 g garlic, minced
  • 250 g doenjang (Korean soybean paste)
  • 600 g onion, diced
  • 600 g potato or sweet potato, diced
  • 4500 ml water
  • 100 ml Yondu
  • 600 g zucchini, diced
  • 600 g firm tofu, cubed
  • 10 g gochugaru (Korean chili flakes)
  • Scallions and fresh chili, for garnish (optional)

INGREDIENTS
  • 300 g shiitake mushrooms, halved
  • 75 g sesame oil
  • 30 g garlic, minced
  • 250 g doenjang (Korean soybean paste)
  • 600 g onion, diced
  • 600 g potato or sweet potato, diced
  • 4500 ml water
  • 100 ml Yondu
  • 600 g zucchini, diced
  • 600 g firm tofu, cubed
  • 10 g gochugaru (Korean chili flakes)
  • Scallions and fresh chili, for garnish (optional)

DIRECTIONS

  1. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and garlic and cook for 2 minutes.
  2. Stir in the doenjang and cook for 1 minute. Add the onion, potato, water and Yondu.
  3. Bring to a boil and cook for about 10 minutes, until the potato is nearly tender.
  4. Add the zucchini, tofu and gochugaru and cook for 5 minutes more, or until the vegetables are tender.
  5. Garnish with scallions and fresh chili if desired. Serve with rice on the side.

DIRECTIONS
  1. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and garlic and cook for 2 minutes.
  2. Stir in the doenjang and cook for 1 minute. Add the onion, potato, water and Yondu.
  3. Bring to a boil and cook for about 10 minutes, until the potato is nearly tender.
  4. Add the zucchini, tofu and gochugaru and cook for 5 minutes more, or until the vegetables are tender.
  5. Garnish with scallions and fresh chili if desired. Serve with rice on the side.

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Doenjang Stew with Tofu

PREP TIME 15 mins
COOK TIME 25 mins
SERVES 10
HEAT LEVEL

INGREDIENTS

  • 300 g shiitake mushrooms, halved
  • 75 g sesame oil
  • 30 g garlic, minced
  • 250 g doenjang (Korean soybean paste)
  • 600 g onion, diced
  • 600 g potato or sweet potato, diced
  • 4500 ml water
  • 100 ml Yondu
  • 600 g zucchini, diced
  • 600 g firm tofu, cubed
  • 10 g gochugaru (Korean chili flakes)
  • Scallions and fresh chili, for garnish (optional)

DIRECTIONS

  1. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and garlic and cook for 2 minutes.
  2. Stir in the doenjang and cook for 1 minute. Add the onion, potato, water and Yondu.
  3. Bring to a boil and cook for about 10 minutes, until the potato is nearly tender.
  4. Add the zucchini, tofu and gochugaru and cook for 5 minutes more, or until the vegetables are tender.
  5. Garnish with scallions and fresh chili if desired. Serve with rice on the side.