Easy Doenjang Jjigae
by Sohla El-Waylly
summerdinnerquickone-pot
Yield: serves 4Total: 20 minutes
Ingredients
You have 3 of 10
produce
- ○1onion(thinly sliced)
- ✓2 mediumzucchini(halved lengthwise and thinly sliced)
- ✓4 clovegarlic(chopped)
protein
- ○4anchovies
- ○4 cupchicken bone broth(low sodium)
- ○1 poundsilken tofu(cut into large cubes)
dairy
- ✓3 tablespoonbutter
grain
- ○rice(steamed)
pantry staple
- ○5 tablespoondoenjang
other
- ·2 cupwater
- ○1 teaspoongochugaru(fresh or dried)
Instructions
- In a medium pot over medium-low heat, melt butter until foamy. Add onions, garlic, and anchovies and cook, stirring occasionally, until the onions are wilted and tender, and the anchovies have broken down, 6 to 8 minutes.
- Add the chili and cook until aromatic, about 1 minute.
- Add the chicken broth, water, zucchini, and doenjang. Increase heat to medium-high and bring to a simmer, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the zucchini is crisp-tender, 4 to 6 minutes.
- Add tofu and simmer until heated through, about 3 minutes. Serve with rice.