Doenjang Jjigae (된장 찌개)

While growing up, the dish I loved to eat the most at home was doenjang jjigae (된장 찌개), a stew-like dish made with doenjang (된장), fermented soybean paste, tofu, and various vegetables cooked in an earthenware pot. There are various types of jjigae (찌개), a hearty soup similar to stew, but this one is my favorite. If you don't have an earthenware pot, you can use a medium, heavy-bottom pot.

Doenjang Jjigae (된장 찌개)(vegan)
Makes 5-6 servings

2 1/2 cups water
4-5 shiitake mushrooms, sliced 
3 tablespoons doenjang 
2 potatoes, chopped into cubes
1 onion, chopped into cubes
1 zucchini, chopped into cubes
1 block (18 ounces) tofu, chopped into cubes

Bring the water and mushrooms to a boil. Stir in the doenjang. 

Add the potatoes and cook for 4-5 minutes. Add the onion and cook for 4-5 minutes. Add the zucchini and cook for an additional 2-3 minutes. Then finally add in the tofu and simmer for an additional 5 minutes. Stir occasionally while cooking. 

Serve with rice.