Doenjang Jjigae (Korean Soybean Paste Stew)
An everyday Korean comfort stew: a quick anchovy-kelp stock made with starchy rice water, deeply savory with fermented soybean paste (doenjang) and a touch of gochujang, simmered with zucchini, onion, mushrooms and silky tofu, and finished with garlic, chili and green onion. Served bubbling with rice.
At a glance
Ingredients and method are in the app
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