Doenjang Jjigae with Rice

Ingredients

Quantities are for one portion.

• 50 gfirm tofu, cubed
• 2 tbspdoenjang (korean soybean paste)
• 70 gdry white rice
• 150 gthinly sliced beef
• 1 tspgochugaru (korean chili flakes)
• 150 gpotatoes, peeled and cubed
• 1 smallzucchini, cubed
• 1 tspgrated garlic

Method

1. Cook the white rice until fluffy.
2. In a pot, cover the cubed potato and cubed zucchini with water. Bring to a boil until slightly softened.
3. Stir the doenjang paste into the boiling water, using a small strainer or spoon to dissolve it.
4. Add the grated garlic and gochugaru to the dark, rich broth.
5. Add the thinly sliced beef and simmer briefly until the meat changes color.
6. Gently slide the cubed tofu into the stew to heat through.
7. Serve the bubbling stew in its pot alongside the bowl of steamed rice.