Name: Doenjang Jjigae (Korean Fermented Soybean Soup)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 1/2 cup Ultimate Korean stock; 3 1/2 Tbs. Doenjang, Korean fermented soybean paste; 6 oz. Korean squash or zucchini, cut into quarters lengthwise, sliced into 1/8” pieces; 4 oz. Oyster mushrooms or your choice of mushrooms, torn into bite sizes; 8 oz. Medium firm tofu, cut into 1/2 x 1/2” cubes; 2 Green onions, chopped; 1 chili, thinly sliced

Ingredients

Units Scale

2 1/2 cup Ultimate Korean stock
3 1/2 Tbs. Doenjang, Korean fermented soybean paste
6 oz. Korean squash or zucchini, cut into quarters lengthwise, sliced into 1/8” pieces
4 oz. Oyster mushrooms or your choice of mushrooms, torn into bite sizes
8 oz. Medium firm tofu, cut into 1/2 x 1/2” cubes
2 Green onions, chopped
1 chili, thinly sliced

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Prep Time: 10 mins
Cook Time: 15 mins