Doenjang Chigae

Summary

Ingredients

• 1 medium potato (s)
• 1 zucchini
• 1 medium onion (s)
• 3 cloves garlic
• 1 hot pepper, green
• 20 g anchovies, Korean, dried (Merichi)
• 4 shrimp (s)
• 2 stalks spring onion (s)
• 150 g tofu, Korean
• 3 tablespoon soy (Doenjang, Korean fermented soybean paste)
• water

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Instructions

1. Peel the potato and cut into bite-sized pieces. Cut the zucchini and onion into bite-sized pieces. Cut the peppers into small slices. Chop the dried anchovies and shrimp. Press the garlic.
2. Put all ingredients in a saucepan, add water until everything is covered and bring to a boil. When it starts to boil, add Doenjang and keep simmering.
3. At the end of the cooking time (when the potato cubes are done), dice the tofu (Korean is a little coarser than the Japanese), cut the spring onions into thin rings, add and stir.
4. Serve with a bowl of rice.

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