Country-style Soybean Paste Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Country-style doenjang gives this stew a dense, earthy body, and the Cheongyang chili added at the very end cuts through it with a sharp, clean heat.
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Half a block of tofu is torn by hand into rough chunks and simmered gently for 3 minutes so the pieces hold together.
Ingredients
Instructions
- 1
Pour the prepared 500 ml anchovy-kelp stock into a pot and heat over high heat.
Once it starts to boil, reduce to medium before adding the next ingredients.
- 2
Cut the potato into 2 cm cubes so it cooks evenly.
Slice the zucchini into half moons, cut the onion into chunky pieces, and keep the green onion and cheongyang chili sliced diagonally for the finish.
- 3
Bring the broth to a boil over high heat, then add the potato and 3 tablespoons of country-style doenjang.
Press the paste through a strainer into the broth so it dissolves evenly without salty lumps.
- 4
When it boils again, lower to medium heat and add the zucchini, onion, and 0.5 tablespoon minced garlic.
Simmer until the potato softens enough for a chopstick to go halfway in, without letting the zucchini collapse.
- 5
Once the broth looks slightly thick and the vegetables are nearly tender, tear half a block of tofu into large pieces and add it.
Simmer for 3 minutes without stirring hard so the tofu keeps its shape.
- 6
Check the broth for saltiness and consistency.
Add the green onion and Cheongyang chili, return to a simmer, then serve without breaking the tofu.
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