Doenjang Jjigae (Korean Soybean Paste Stew)

Step 1

In a pot over medium heat, add water, soybean paste, garlic, dried kelp, and Korean chili pepper flakes, and bring to a boil.

Step 2

Add zucchini, onion, mushrooms, radish, tofu and chili pepper, and bring to a boil.

Step 3

Lower heat to medium-low and simmer until all the vegetables are cooked – about 15 minutes.

Step 4

Do a taste test – adjust flavor by adding 1 or 2 tablespoons of soybean paste if needed.

Step 5

Pull the kelp out, divide into serving bowls, top with scallions and serve with rice.