Doenjang Jjigae

Prepare all vegetables and tofu, cutting them into uniform pieces so they cook evenly.

In a medium pot, whisk the doenjang and gochujang with a little water to dissolve the pastes, then add the remaining water. (Dissolving the pastes first prevents lumps in your broth.)

Add the onion, garlic, mushrooms, and jalapeño to the pot. Bring to a boil over high heat.

Reduce heat to maintain a gentle simmer. Add the zucchini and tofu, then simmer for 15-20 minutes until vegetables are tender.

Stir in the chopped scallions and season with salt to taste. Serve immediately with steamed rice.