Doenjang Chiggae (Soybean Paste Soup)

Ingredients

• 9 oz medium firm tofu
• 1/2 medium zucchini
• ½ pack of enoki mushrooms
• 2 shitake mushrooms
• 1 potato
• 1/2 onion
• 2 oz ground beef (clams or shrimp if desired)
• 1 chili pepper (green or red)
• 1 scallion
• 2 tablespoons Korean soybean paste (doenjang)
• ½ tsp of sesame oil
• 1 teaspoon Korean chili pepper flakes (gochugaru) optional
• 1 tbsp minced garlic
• 4 cups of anchovy seakelp broth or 6 cups of water

Instructions

1. 1
   Cut the tofu and zucchini into about 1-inch cubes
2. 2
   Thinly slice the onion and shitake mushroom
3. 3
   Heat a lightly oiled small pot
4. 4
   Sauté the ground beef in a clay pot or sauce pan with soybean paste, chili pepper flakes, sesame oil and garlic over medium heat for 3-4 minutes
5. 5
   Add the water (or anchovy broth) and stir well to dissolve the soy bean mixture
6. 6
   Cover and boil over medium high heat for 5 minutes
7. 7
   Add the onion, tofu, zucchini, mushrooms and chili pepper
8. 8
   Boil for an additional 5-7 minutes
9. 9
   Sprinkle chopped green onions on top before serving