Doenjang Jjigae with Rice and Spinach Namul

Ingredients

• 1.5 cupShort grain white rice
• 2.25 cupWater (for rice)
• 300 gFirm tofu
• 200 gChicken breast
• 1 mediumYukon gold potato
• 0.5 mediumYellow onion
• 0.5 mediumZucchini
• 3 cloveGarlic cloves
• 3 tbspDoenjang (Korean fermented soybean paste)
• 1 tspGochugaru (Korean red pepper flakes)
• 2.5 cupAnchovy stock or water
• 200 gFresh baby spinach
• 2 stalkGreen onion
• 1 tspSoy sauce (gluten-free tamari)
• 0.5 tspRice vinegar
• 0.5 tspSalt
• 1 tspNeutral cooking oil

Method

1. 1

   Start the rice first: rinse 1.5 cups short grain rice until water runs clear, then cook with 2.25 cups water in a rice cooker or covered pot on low heat (about 12–15 minutes).

2. 2

   While rice cooks, dice the potato into 1.5 cm cubes, slice the onion and zucchini into bite-sized pieces, mince the garlic, and cut tofu into 2 cm cubes. Slice the chicken breast thinly.

3. 3

   Bring 2.5 cups of anchovy stock (or water) to a boil in a medium pot over high heat. Add the potato and onion and cook for 4 minutes.

4. 4

   Dissolve the doenjang into the broth by pressing it through a small strainer or stirring it in directly. Add the minced garlic, gochugaru, and sliced chicken breast; stir and cook for 3 minutes.

5. 5

   Add the tofu and zucchini, reduce heat to medium, and simmer for 3 more minutes until potato is tender and chicken is cooked through. Taste and adjust salt if needed. Finish with sliced green onion.

6. 6

   While the jjigae simmers, blanch the spinach: bring a small pot of salted water to a boil, add spinach for 30 seconds, then drain and immediately rinse under cold water. Squeeze out excess water gently.

7. 7

   Season the blanched spinach with gluten-free tamari, rice vinegar, and a tiny pinch of salt; toss to combine. This is your spinach namul banchan.

8. 8

   Serve the doenjang jjigae hot alongside a bowl of steamed rice and the spinach namul on the side.