gluten-free joc soups and stews Korean Dwenjang Jjigae

Ingredients:

1/2 cup gluten-free dwenjang (fermented soybean paste)
4 cups gluten-free vegetable or beef broth
1/2 cup tofu, diced
1/2 cup zucchini, sliced
1/2 cup onion, sliced
1/2 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
2 green onions, chopped

Steps:

In a pot, combine the gluten-free dwenjang with the gluten-free broth and bring it to a gentle boil.
Add the diced tofu, sliced zucchini, onion, and mushrooms to the pot.
Let the ingredients simmer for about 15-20 minutes or until the vegetables are tender.
Sauté minced garlic in sesame oil and add it to the stew for extra flavor.
Garnish with chopped green onions. Serve your gluten-free Korean Dwenjang Jjigae hot with a bowl of rice. Enjoy!