Doenjang Jjigae with Chili Bean Paste

1.In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.

2.Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the diced potatoes and zucchini to the pot, stirring to combine with the onions and garlic. Cook for 5 minutes, allowing the vegetables to soften slightly.

4.Pour in 4 cups of water and bring to a boil. Once boiling, reduce the heat to low.

5.Add the doenjang and chili bean paste, stirring until fully dissolved in the broth.

6.Introduce the cubed tofu and sliced green chili peppers to the pot. Simmer for 10-15 minutes, allowing the flavors to meld together and the vegetables to become tender.

7.Drizzle in the sesame oil and season with salt to taste. Stir gently to combine without breaking the tofu cubes.

8.Remove from heat and let the stew sit for a few minutes to cool slightly before serving.