Spicy Doenjang Jjigae - Korean Fermented Soybean Stew.

To a large ddukbaeggi (Korean clay pot) or medium Dutch oven over low heat, add sesame oil, olive oil, and gochugaru. Use chopsticks or a wooden spoon to stir the gochugaru in the oil so that it doesn't burn until it begins to foam (about 1 to 2 minutes). Then, add the garlic, onion, green onion (white parts only), mushrooms, zucchini, and potatoes. Sauté the vegetables in the chili-infused oil until fragrant, about 2 minutes.1 tbsp extra virgin olive oil1 tbsp toasted sesame oil2 tbsp gochugaru1/4 cup diced onion2 cloves garlic, minced3 green onions, whites3 to 4 large shiitake mushrooms, sliced1/2 cup Korean squash or zucchini1 cup Yukon gold potatoes (or any potatoes)

Add the doenjang and stir until the vegetables are evenly coated. Then, deglaze the pot with soy sauce. Again, stir the vegetables so they are evenly coated. Add vegetable stock and raise the heat to medium-high. Add your dashima and bring your soup to a boil before reducing your heat to medium. Allow your soup to cook for an additional 10 minutes, until your potatoes are fork tender.3 tbsp doenjang2 tbsp soup soy sauce2 to 3 cups vegetable stock2 2-inch squares of dashima (dried kelp)

Add your tofu and green chili pepper and cook for an additional 5 minutes, giving your tofu some time to suck up all the flavors. Remove the dried kelp and garnish with green onion (green parts).16 oz sliced tofu (soft, medium, firm, extra firm)1 green chili pepper or jalapeño, seeded and thinly sliced3 green onions, greens and whites separate