된장찌개

Ingredients

• 2 cups rice water
• Anchovie and kelp stock
• 2 generous Tbsp Doenjang (soybean paste)
• ¹⁄₂ package (4 oz) tofu, cut into 1” cubes
• ¹⁄₂ onion diced
• ¹⁄₂ zucchini diced
• ¹⁄₂ potato
• 1 tsp Korean chili flakes
• 1 garlic clove chopped
• 1 green or red chili sliced (in my case, I used jalapeno)
• ¹⁄₂ package enoki mushrooms or one handful of any mushrooms sliced
• ¹⁄₂ Asian leek or 1 green onion sliced

Method

• Pour water and anchovie/kelp bag (or boil actual kelp and anchovies to create stock) into IP and put in saute mode.
• As the water comes to a boil, add soybean paste and garlic.
• Add onion, potato, zucchini, chili flakes and set IP to manual for 5 minutes.
• Quick Release
• Saute mode and add tofu and green onions as it boils
• Serve with rice and kimchee