Doenjang Jjigae (Korean Soybean Paste Stew)

Ingredients

• 2 cups anchovy broth
• 1.5 heaping tbsp soybean paste (doenjang)
• 0.5 tbsp gochujang
• Onion, chopped
• Korean squash (or zucchini), chopped
• Tofu, cubed
• Spinach
• Enoki mushrooms

Directions

• Add 2 cups of broth to a pot and bring to a boil.
• Once boiling, add 1.5 heaping tablespoons of fermented soybean paste.
• Add 0.5 tablespoons of gochujang.
• Add the chopped veggies (onion, squash, spinach) and tofu.
• Boil for ~4 minutes, or until the veggies are soft.
• Add the enoki mushrooms on top and boil with the lid on for 1 more minute.
• Serve with a bowl of rice and your favorite side dishes, and enjoy!

NOTE: One of the first Korean dishes many home cooks learn, and typically a hit with kiddos. From jasmine kim on Instagram.