Single Vegetable Doenjang Jjigae with Rice

Rinse and drain all the rice. Add it to a very small saucepan with 85 ml water. Bring to a boil, cover and simmer on low for 15-18 minutes until tender and the water is absorbed, then rest covered off the heat for 5 minutes. Prepare the stew during this time.

Cut all the tofu into 2 cm cubes, slice all the mushrooms, dice all the onion and zucchini into 1 cm pieces, mince all the garlic and slice all the green onion. In a small heavy saucepan bring the remaining 200 ml water to a boil; stir in all the doenjang, garlic and chili flakes until the paste disperses.

Add all the tofu, mushrooms and onion to the broth. Simmer gently, partly covered, for 5 minutes. Add all the zucchini and green onion and simmer for another 5-7 minutes until the vegetables are tender and the tofu is piping hot. Retain all the broth and do not boil dry.

Taste before adding any salt, since doenjang is already salty. Serve the entire stew with all the rice in a small separate bowl as one light lunch portion.