Bean Sprouts Doenjang Jjigae

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic2, chopped
  
• 🫙Ginger4 cloves, minced
  
• 🥔Potato3 medium, cubed
  
• 🥕Carrot2, thickly sliced
  
• 🫙Sesame Oil2 tbsp
  
• 🍥Tofu200 g
  
• 🌱Bean Sprouts300 g
  
• 🫙Stock or Broth750 ml
  
• 🥬Zucchini1
  
• 🌶️Gochugaru1 tsp
  
• 🫙Doenjang Paste3 tbsp
  

Optional extras

• 🌿Perilla Leaveshandful, to finish
  

Instructions

1. 1

   Warm the Sesame Oil in a heavy casserole and brown the bean sprouts well on all sides — real colour means real flavour.

2. 2

   Lift the bean sprouts out, soften the garlic and ginger in the same pot, then add the gochugaru.

3. 3

   Return the bean sprouts, tip in the potato and carrot, and pour over the stock.

4. 4

   Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.

5. 5

   Season with salt and cracked pepper, then shower with perilla leaves right before serving.