Doenjang Jjigae (Korean Soybean Stew)

The recipe

Instructions

1. 1
   Cube the tofu, slice the courgette and mushrooms, dice the onion.
2. 2
   In a clay pot or heavy pan, whisk the doenjang and gochujang into the water with the crushed garlic.
3. 3
   Bring to a boil and add the onion and courgette. Simmer 8 minutes.
4. 4
   Add the mushrooms and tofu. Simmer 6-8 more minutes to thicken slightly.
5. 5
   Stir in the chilli and most of the spring onions. Off the heat, drizzle with sesame oil and top with remaining onion.

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