Tofu and Shiitake Gangdoenjang Bibimbap (2 Servings)

Dice zucchini, onion and fresh shiitake into about 1 cm pieces. Pat tofu dry and crumble. Rinse vegetables and remove any soil.

Dissolve 2.5 tbsp doenjang in 180 mL water. Do not prepare extra salt because paste saltiness varies.

Warm sesame oil and garlic in a heavy pot over low heat for about 30 seconds until fragrant; do not brown the garlic.

Add onion, zucchini and shiitake and sauté over medium heat for about 3 minutes until the onion starts to turn translucent. Pour in the doenjang water and lower the heat when bubbling.

Add crumbled tofu and simmer 6–8 minutes, stirring the bottom often, until the sauce thickens and slowly falls from a spoon. Add a little water if it becomes too thick.

Divide 2 cups cooked rice between two bowls and spoon on gangdoenjang gradually. If salty, use less topping. Refrigerate leftovers within 2 hours and reheat until steaming hot.