Doenjang Jjigae

Ingredients

• 3 tablespoons doenjang (fermented soybean paste) (45 grams)
• 4 cups anchovy or kelp stock (960 milliliters)
• 5 ounces firm tofu, cubed (140 grams)
• 2 medium zucchini, halved lengthwise and sliced into half-moons (280 grams)
• 1 medium onion, cut into chunks (150 grams)
• 3 cloves garlic, minced (15 grams)
• 2 ounces ground beef or diced pork (55 grams)
• 3 scallions, cut into 2-inch pieces (30 grams)
• 1 red chili pepper, sliced into rings (optional) (10 grams)
• 1 tablespoon gochugaru (Korean red chili flakes) (5 grams)
• 1 teaspoon sesame oil (5 milliliters)
• 4 ounces clams or mussels, cleaned (optional) (115 grams)
• 1 tablespoon soy sauce (15 milliliters)
• 1 teaspoon sugar (4 grams)

Instructions

1. Heat a medium pot or heavy earthenware ttukbaegi over medium heat and add the sesame oil, swirling to coat the bottom.
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. 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. 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. Add the dissolved doenjang to the pot, stirring gently, then add the soy sauce, sugar, and gochugaru, tasting and adjusting seasonings as needed.
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. 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. 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.