Doenjang Jjigae 된장찌개 Fermented Soybean Stew

Ingredients

• 4 cups Dashi
• ¼ cup doenjang (Korean fermented soybean paste)
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 6 garlic cloves, minced
• 2 tablespoons soy sauce, or more to taste
• 2 medium onions, cut into 1-inch dice
• 2 medium green zucchini, cut into 1-inch chunks
• 1 red Korean chili pepper or other long hot chili, thinly sliced on the bias
• 1 green Korean chili pepper or other long hot chili, thinly sliced on the bias
• ½ pound brisket, sliced ⅛ inch thick (you can ask your butcher to slice it) and cut into 2- to 3-inch strips
• 1 pound soft or silken tofu, homemade (page 67) or store-bought, cut into 1-inch cubes
• ½ bunch scallions, cut into 1-inch batons

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