Doenjang Chigae

Ingredients for 4 servings:

• 1 m.-sized potato(s)
• 1 zucchini
• 1 m.-sized onion(s)
• 3 cloves garlic
• 1 pepper, green
• 20 g anchovies, Korean, dried (Merichi)
• 4 shrimp(s)
• 2 stalks of spring onion(s)
• 150 g tofu, Korean
• 3 tbsp soy (doenjang, fermented Korean soybean paste)
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Korean stew with fermented soybean paste

Peel the potatoes and dice them into bite-sized pieces. Cut the zucchini and onion into bite-sized pieces. Slice the peppers. Chop the dried anchovies and shrimp. Crush the garlic. Place all ingredients in a pot, add enough water to cover, and bring to a boil. When it starts to boil, add the doenjang and continue simmering. At the end of the cooking time (when the potatoes are tender), dice the tofu (Korean tofu is a bit firmer than Japanese), add the spring onions, and stir to combine. Serve with a bowl of rice.