Doenjang Jjigae

Method

1. 1

   Make the broth

   Combine the water, anchovies and kelp in a saucepan. Bring to a gentle simmer over medium heat, then simmer uncovered for 10 minutes without boiling hard.

2. 2

   Strain the broth

   Remove the saucepan from the heat and strain the broth through a fine sieve into a heatproof bowl; discard the anchovies and kelp, then return the broth to the saucepan over medium heat.

3. 3

   Season the broth

   Whisk 75 g doenjang and the gochugaru into the broth over medium heat for 1 minute, until the paste dissolves and the broth gently simmers.

4. 4

   Cook the potato

   Add the potato and simmer gently over medium-low heat for 12 to 15 minutes, until a knife passes easily through the largest cube and its centre is tender.

5. 5

   Cook the courgette

   Add the courgette and garlic, then simmer gently over medium-low heat for 4 to 5 minutes, until the courgette is tender but still holds its shape.

6. 6

   Heat the tofu

   Add the tofu and two-thirds of the spring onion; simmer over low heat for 3 minutes, until the tofu is hot throughout.

7. 7

   Adjust and serve

   Taste the stew and whisk in up to 15 g more doenjang if needed; serve immediately as a main with plain hot rice, garnished with the remaining spring onion.

Tips

• Use soup-stock anchovies with heads and guts removed to reduce bitterness.
• Strain the broth off the heat, and discard the kelp after simmering so it does not become slimy.
• Cut the vegetables evenly and stir gently after adding the tofu.

Swaps

• For a vegetarian version, omit the anchovies and use water with kelp; check that the doenjang is suitable for your needs.
• Replace the courgette with 200 g aubergine cut into 1.5 cm cubes and simmer until tender.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently on the hob until steaming hot throughout.