Doenjang Jjigae

Instructions

1. 1

   Heat a medium pot or heavy earthenware ttukbaegi over medium heat and add the sesame oil, swirling to coat the bottom.

2. 2

   Add the minced garlic and ground meat, stirring constantly for 1-2 minutes until the meat begins to brown and release its aroma.

3. 3

   Pour in the stock gradually and bring to a gentle boil, allowing the stock to reach 200 degrees Fahrenheit (93 degrees Celsius) within 3-4 minutes.

4. 4

   While the stock heats, dissolve the doenjang in a small bowl with 2-3 tablespoons of the warm stock, mixing until smooth and lump-free, then strain through a fine sieve to remove any particles.

5. 5

   Add the dissolved doenjang to the pot, stirring gently, then add the soy sauce, sugar, and gochugaru, tasting and adjusting seasonings as needed.

6. 6

   Add the onion chunks and zucchini slices, maintaining a gentle boil at approximately 210 degrees Fahrenheit (99 degrees Celsius) for 5-6 minutes until the vegetables soften slightly but remain intact.

7. 7

   Add the cubed tofu and optional clams or mussels, simmering for another 3-4 minutes until the shellfish open and the tofu is heated through.

8. 8

   Scatter the scallions and sliced red chili pepper over the surface in the final 30 seconds of cooking, then remove from heat immediately to preserve their color and fresh bite.