Sesame Latch · Main dishes

Doenjang Stew with Vegetables & Tofu

Name: Doenjang Stew with Vegetables & Tofu
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tbsp Doenjang; 300 g Firm tofu; 250 g Potatoes; 1 whole Zucchini; 1 whole Onion; 3 clove Garlic; 2 whole Green onions; 1 tsp Gochugaru; 750 ml Vegetable stock; 1 tsp Toasted sesame oil; 300 g Short-grain rice; 360 ml Water, for the rice

A deeply savoury stew of fermented soybean paste, potato, zucchini and firm tofu in a light vegetable broth. Vegetarian, everyday, and meant to be eaten with a bowl of rice.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Doenjang3 tbsp
Firm tofu300 g
Potatoes250 g
Zucchini1 whole
Onion1 whole
Garlic3 clove
Green onions2 whole
Gochugaru1 tsp
Vegetable stock750 ml
Toasted sesame oil1 tsp
Short-grain rice300 g
Water, for the rice360 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy (doenjang, tofu) and sesame (sesame oil). Some doenjang brands contain wheat or barley; check the label.

Method

Cook the rice and cut the vegetables

Rinse and cook the rice with the 360 ml water: boil, cover, 15 minutes on low, then rest 10 minutes. Peel the potatoes and cut them into 2 cm chunks. Slice the onion, cut the zucchini into half-moons, and cut the tofu into 2 cm cubes. Slice the green onions.

Loosen the paste

Whisk the doenjang with a ladle of the stock in a saucepan until it dissolves. Pour in the rest of the stock and add the garlic, grated, and the gochugaru.

Simmer

Add the potato and onion. Simmer for 10 minutes, until the potato is almost tender. Add the zucchini and tofu and simmer for 5 minutes more, until the zucchini is soft and the tofu is heated through. Do not boil hard or the tofu will break up.

Finish and serve

Stir in the sesame oil and most of the green onions. Taste before adding any salt: doenjang is already salty. Ladle into bowls, scatter the remaining green onions, and serve with the rice.

Whisk the paste into a little stock first. Dropping a thick spoonful into the pot leaves salty lumps in an otherwise mild stew.

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