Doenjang Jjigae

Ingredients

• Black pepper - To taste
• Salt - To taste
• Water - 4 cups
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Green onion - 2 stalks, chopped
• Mushrooms - 5-6, sliced
• Green chili pepper - 1, sliced
• Garlic - 3 cloves, minced
• Onion - 1, sliced
• Zucchini - 1, sliced
• Tofu - 1 block, cubed
• Doenjang (korean soybean paste) - 3 tablespoons

Instructions

1. In a large pot, heat sesame oil over medium heat.
2. Add garlic, onion, green chili pepper, and mushrooms. Sauté until the vegetables are slightly softened.
3. Add water and bring to a boil.
4. Reduce heat to low and add doenjang, stirring until it dissolves in the broth.
5. Add tofu, zucchini, soy sauce, salt, and black pepper. Simmer for 15-20 minutes, or until the vegetables are cooked through.
6. Garnish with chopped green onion.
7. Serve hot with steamed rice.