Doenjang Jjigae (Korean Soybean Paste Stew)

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat.

2. 2

   Add the minced garlic and sliced onions to the pot and sauté until they are soft and fragrant.

3. 3

   Stir in the doenjang (soybean paste) and gochugaru (red pepper flakes, if using) and cook for about 1 minute to release the flavors.

4. 4

   Pour in the water and bring the mixture to a boil, then reduce the heat to maintain a simmer.

5. 5

   Add the sliced zucchini, mushrooms, and tofu to the pot. Simmer for about 10 minutes, allowing the flavors to meld together.

6. 6

   Add the sliced green chili to the stew and continue to simmer for another 5 minutes.

7. 7

   Taste the stew and adjust the seasoning if necessary. If it's too salty, you can add a little more water to balance it out.

8. 8

   Serve the Doenjang Jjigae hot with a bowl of steamed rice and other Korean side dishes if desired.