Grandma's Golden Soybean Paste Stew
A deeply savory, soul-warming stew built on fermented soybean paste, loaded with tender zucchini, silky tofu, and earthy mushrooms. This is the everyday Korean comfort food that tastes like it simmered for hours but comes together in under thirty minutes.
Ingredients
- 3 tablespoons doenjang (Korean fermented soybean paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 medium zucchini, diced
- 1 block firm tofu, cubed (14 oz)
+ 10 more ingredients
Instructions
Bring the anchovy-kelp stock to a boil in a heavy-bottomed pot or traditional stone pot (ttukbaegi).
Stir in the doenjang paste until fully dissolved, breaking up any lumps with the back of a spoon.
Add the potato cubes and cook for 5 minutes until they begin to soften around the edges.
Add the onion, zucchini, and mushrooms. Stir gently and simmer for 5 minutes.
Sprinkle in the gochugaru and minced garlic, stirring to combine evenly.
Nestle the tofu cubes into the stew, being careful not to break them apart.
Add the soy sauce and continue simmering for 8 minutes until all vegetables are tender and the broth has concentrated slightly.
Scatter the green and red chili pepper slices over the top along with the green onions.
Drizzle with sesame oil, let bubble for one final minute, and serve piping hot with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI