Korean Spicy Tofu and Vegetable Stew
This Korean spicy tofu and vegetable stew, known as Doenjang Jjigae, is a comforting dish perfect for any time of the year. Made with rich fermented soybean paste, it's packed with umami flavor and healthful vegetables. This stew is a staple in Korean cuisine and is best enjoyed with a bowl of steamed rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon gochugaru (Korean chili flakes)
- 3 tablespoons doenjang (Korean soybean paste)
- 4 cups water
- 200 g firm tofu, cut into cubes
- 1 zucchini, sliced into half-moons
- 1 cup spinach
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Flaky sea salt, to taste
Method
- Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Stir in the gochugaru and doenjang, cooking for another 2 minutes to release the flavors of the paste.
- Add the water to the pot and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
- Add the tofu cubes and sliced zucchini to the pot. Simmer for an additional 15 minutes until the zucchini is tender.
- Stir in the spinach, soy sauce, and sesame oil. Continue to simmer for 5 minutes until the spinach wilts.
- Taste and season with flaky sea salt as needed. Serve hot, garnished with chopped green onions.