A savory stew built on doenjang, Korea's fermented soybean paste, simmered with tofu, zucchini, and potato in a kelp-and-shiitake stock. A vegan version of the daily stew found on nearly every Korean table.
Soak for the stock
Soak the dried kelp and dried shiitake in the water.
20 minSimmer the stock
Bring the soaking liquid to a boil with the kelp and mushrooms, then remove the kelp once the broth turns golden.
5 minDissolve the doenjang
Whisk the doenjang into the simmering stock until fully dissolved, along with the gochugaru.
Add the vegetables
Add the potato and onion and simmer until the potato starts to soften.
8 minAdd tofu and zucchini
Add the tofu, zucchini, and garlic, and simmer until everything is tender.
5 minFinish
Stir in the scallions and chili and simmer briefly before serving bubbling hot with rice.
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