Doenjang Jjigae
(1 vote)
Instructions
1. In a medium- to large-sized pot, whisk the doenjang into a cup of water. Add the potato, zucchini, onion, and jalapeno. Finely mince the anchovies and shrimp and add to the pot, along with the shiitake mushrooms. Add more water to barely cover the ingredients, then gently mix the ingredients.
2. Cover pot and bring to a boil, then reduce heat and simmer until potatoes are fork-tender. Gently stir in the tofu and green onions and continue cooking until tofu has heated through.
3. To serve, place a scoop of rice in a bowl and spoon the doenjang jjigae over. If desired, add green salad straight to the bowl and mix together, drizzling with cho-gochujang to taste.
