How to Make Im's Special Doenjang Jjigae

1. 1

   1. Preparation of Vegetables Cut 1/4 of an onion into bite-sized pieces [00:41]. Slice 2 Cheongyang chili peppers and 1/2 of a red chili pepper into small rounds [00:51]. Cut 1/3 of a zucchini into small cubes [01:13]. Cut the tofu into bite-sized cubes [01:23].

2. 2

   2. Boiling the Stew Add the prepared onion, chili peppers, zucchini, and tofu into a pot of plain water [01:09]. Add the 'Doenjang Mattnani' (seasoned soybean paste) to the water to adjust the flavor and saltiness to your preference [01:31]. Add 2 tablespoons of red pepper powder for a spicier, redder broth [01:48].

3. 3

   3. Final Simmering Once the stew starts boiling in the stone pot, let it boil for about 3 more minutes [02:02]. Optional: Add other ingredients like mushrooms or clams at this stage if desired [02:08]. Serve the hot Doenjang Jjigae immediately [02:24].