Doenjang stew

Ingredients

• anchovy broth or water2 cup
• doenjang (Korean soybean paste)2 tbsp
• diced potatoes.5 cup
• chopped onions.25 cup
• block tofu, diced.5 piece
• A handful of clams or mushroomsAs needed
• green chili, chopped1 piece
• green onion, sliced1 piece

Instructions

1. 1

   Step 1

   In a pot, bring 2 cups of anchovy broth or water to a boil.

2. 2

   Step 2

   Add 2 tbsp of doenjang (Korean soybean paste) and whisk until it dissolves.

3. 3

   Step 3

   Add 1/2 cup of diced potatoes and 1/4 cup of chopped onions. Cook until the vegetables are tender.

4. 4

   Step 4

   Add 1/2 block of diced tofu and a handful of clams or mushrooms.

5. 5

   Step 5

   Simmer for 5-7 minutes, or until the tofu is heated through and the clams have opened.

6. 6

   Step 6

   Add 1 chopped green chili and a sliced green onion.

7. 7

   Step 7

   Serve hot with a bowl of rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Doenjang stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.