大醬湯Soybean Paste Stew (Doenjang Jjigae)

Prep 10 min·Cook 20 min·Rest 10 min

1. 1You're here
   Step 1.

   Soak the kombu in the water in a pot for 10 minutes while you chop the vegetables.

   5 g Kombu, a 5 cm square600 ml Water

   10 min
2. 2
   Step 2.

   Bring to the boil, lift out the kombu, then dissolve the doenjang and gochujang into the water through a small sieve.

   5 g Kombu, a 5 cm square3 tbsp Doenjang (Korean soybean paste)1 tsp Gochujang (Korean chilli paste)optional: 600 ml Korean Anchovy and Kelp Stock

   Wok-chan's tip鑊仔貼士

   Pressing it through a sieve stops lumps of paste sinking to the bottom.
3. 3
   Step 3.

   Add the potato and boil for 5 minutes.

   1 Small potato, in 1.5 cm cubes

   5 minBoil / blanch
4. 4
   Step 4.

   Add the onion, courgette, shiitake and garlic and simmer for 5 minutes.

   ½ Onion, diced½ Courgette, in quarter-moons4 Fresh shiitake (or chestnut mushrooms), sliced2 cloves Garlic, chopped

   5 min
5. 5
   Step 5.

   Add the tofu, chilli and gochugaru and simmer for 3 minutes more. Finish with the spring onion and serve bubbling with rice.

   200 g Firm tofu, in 2 cm cubes1 Green chilli, sliced1 tsp Gochugaru (Korean chilli flakes)1 stalk Spring onion, sliced

   3 min