Summer Doenjang Jjigae - Adding Old Cucumber (Nogak) Makes the Broth Refreshing and Unique

Steps

1. 1

   Add 1L water and a dashi broth pack to a pot, boil for 10 minutes from the boiling point to make broth

2. 2

   Peel the old cucumber with a peeler, halve it, scoop out the seeds, and cut into bite-sized pieces

3. 3

   Dice the onion and zucchini, thinly slice the cheongyang chili pepper, and cut the tofu

4. 4

   Add 2T earthen pot doenjang, 0.5T traditional gochujang, 1T minced garlic, zucchini, and old cucumber to the broth, bring to a boil, then simmer for 15 minutes

5. 5

   When the old cucumber becomes translucent, add the onion, cheongyang chili pepper, tofu, and 2T red pepper flakes, and bring to a brief boil