Doenjang Jjiggae - Korean Soybean Tofu Stew!

Spent another portion of the week cooking with youtube.  This week I spent trying to get over a flu-type sickness that hit me over thanksgiving. When I started feeling a little better, I thought that a spicy, bubbling Korean stew would be a good way to get a load of nutrients and feel comforted.  
This stew is about as easy as they come.  
2 cloves of garlic, crushed
1 medium onion, quartered
1 tsp chili flakes
1 medium potato, chopped into large chunks
Roughly 1 cup of coarsely chopped vegetables (I used a combination of zucchini, Broccoli, Red pepper and a small amount of Brussels Sprouts)

Everything is thrown into a pot (a Korean stone pot, if you have one) and just covered with water.  Turn them shits up to med-high, and when it starts boiling, add 1-2 tsp fish or vegetable stock powder and 2-3 tsp Korean Soybean paste or Miso.  If you like it hotter, at this point you can add some hot pepper paste to the mix.
Simmer until bean paste dissolves.  Then add about a half package of medium firm or soft tofu, chopped into 1 inch cubes.  Gently submerge them and allow them to heat.
Once they're hot, you're done! Garnish with sesame oil if you like and serve over rice, quinoa, or by itself with a lovely salad.


Om nom nom nom...