Korean Ugeoji Doenjang Stew

Rinse 300 g blanched napa outer leaves briefly in cold water, squeeze them very firmly, and cut them into 4 cm lengths.

Massage in 1 tablespoon doenjang so the paste reaches between the folded leaves.

Slice 180 g Korean radish into thin half-moons and place it in a pot with 1200 ml rice-rinse water.

Bring it up over high heat, then skim off foam as soon as the liquid starts boiling.

Lower the heat to medium and simmer the radish for 5 minutes, until the edges look slightly translucent.

Press the remaining 2 tablespoons doenjang and 0.5 tablespoon gochujang through a sieve into the broth.

Add the seasoned ugeoji, and when the broth returns to a boil, reduce the heat to medium-low.

Simmer gently for 12 minutes, until the stems loosen and soften without the broth reducing too aggressively.

Cut 120 g zucchini into half-moons and 250 g firm tofu into 2 cm pieces, then add them to the pot.

Cook 8 more minutes, keeping the zucchini intact while the tofu heats through.

Add 1 tablespoon minced garlic and 40 g diagonally sliced green onion, then simmer for 2 minutes.

Just before turning off the heat, drizzle in 1 tablespoon perilla oil so its nutty aroma stays fresh.