Doenjang-jjigae (Korean Soybean Paste Stew)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the potatoes into bite-sized pieces. Avoid large chunks as they take longer to cook.
   ▶ ≈0:17
2. 2
   Slice the zucchini to a medium thickness (not too thin). Cut the zucchini pieces into quarters and prepare the onion.
   ▶ ≈0:26
3. 3
   Cut the tofu into bite-sized pieces.
   ▶ ≈0:41
4. 4
   Pour about 350 ml of water into a pot and bring it to a boil.
   ▶ ≈0:55
5. 5
   Add the potato pieces to the boiling water.
   ▶ ≈1:02
6. 6
   When the water returns to a boil, add 1 tablespoon of soybean paste and 1 tablespoon of ssamjang, stirring well to combine.
   ▶ ≈1:08
7. 7
   When the broth comes to a boil again, add the zucchini and onion slices. Simmer for 2–3 minutes.
   ▶ ≈1:14
8. 8
   Add the tofu and 0.5 teaspoon of red pepper powder. Continue simmering until everything is heated through.
   ▶ ≈1:22
9. 9
   Taste and adjust seasoning. If the broth is too salty, add a splash of water. If the flavour seems flat, stir in a pinch of dashi or broth powder.
   ▶ ≈1:37