Doenjang jjigae (soy bean paste stew)

SERVINGS: 6-8  TIME: 1 hour

INGREDIENTS:

• 700 grams Napa cabbage (half of a medium size napa cabbage)
• 1 zucchini
• 1 large potato
• 1/2 cup soy bean paste
• 1 cup vegetable broth
• 6 cups water
• 2 green chili pepper
• 5-6 cloves garlic
• 3 tbs flour
• 1 sprig green onion, finely sliced

DIRECTIONS:

1. Put cabbage directly into boiling water, stirring for 20 seconds. Boil it for a minute with the lid open.
2. Remove and rinse in cold water to clean any remaining dirt. Gently squeeze out excess water.
3. Chop into bite size pieces and put in a large pot.
4. Add soy bean paste, all vegetables except the green onions, tofu, flour, and broth. Mix well.
5. Add water, broth, and flour and bring to a boil for 20 minutes over medium high heat. Add additional soy bean paste or flour to taste and thicken consistency, if desired. This recipe makes a fairly mild version.
6. Add tofu.
7. Lower heat and simmer for another 20 minutes.
8. Garnish with green onions and serve with rice.