Mushroom Soft Tofu Stew (Beoseot Sundubu Jjigae)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Separate the shiitake mushroom caps and stems, and chop the caps finely.
2. Cut the zucchini, potato and onion into bite-size pieces, cut the water dropwort and garlic chives into 3cm lengths, and thinly slice the green onion and cheongyang chili pepper.
3. Put the dried kelp and shiitake stems in water and boil, then remove the solids to make the broth.
4. Dissolve the low-sodium doenjang and glutinous rice flour in the broth and bring to a quick boil, then add the potato and minced garlic and boil.
5. Add the zucchini and shiitake mushrooms, then add the soft tofu, onion, ground perilla seeds and low-sodium soup soy sauce and bring to a quick boil.
6. Finish with plenty of green onion, cheongyang chili pepper, water dropwort and garlic chives on top.