Porotos Granados Doenjang Stew (Chilean × Korean)

Method

1. Cut the squash (peeled or not) into 1.5 cm cubes and the tofu into 2 cm cubes. Thickly slice the onion, mince the garlic and slice the chilli and spring onions on the diagonal.

2. Heat the oil in a 18 cm earthenware pot or saucepan over medium heat and cook the onion and garlic for 2 min, then add the doenjang and stir for about 30 seconds until it smells toasty. Frying the paste briefly takes away its raw edge and deepens the flavour.

   Add in this stepVegetable oil 1 tspOnion ½Garlic cloves 2Doenjang (Korean soybean paste) 1½ tbsp

   medium heat

3. Pour in the water, stir until the paste dissolves, then add the beans and squash. Bring to a boil over high heat, lower to medium heat and simmer for 22 min until the beans are tender. It's good if a few squash pieces break up and thicken the broth slightly.

   Add in this stepWater or anchovy stock 550 mlFresh shelled cranberry beans (or frozen) 160 gKabocha or butternut squash 160 g

   high heat→medium heat

4. Add the corn, tofu, gochugaru and chilli and simmer over medium heat for 5 min more. Spoon broth over the tofu rather than stirring hard so it doesn't break. Taste, and dissolve in a little more doenjang if it needs salt.

   Add in this stepCorn kernels (fresh or frozen) 80 gFirm tofu 150 gGochugaru (Korean chilli flakes) 1 tspGreen chilli 1

   medium heat

5. Turn off the heat and top with the spring onions and torn basil. Serve bubbling, with steamed rice; the basil keeps a nod to the Chilean original.

   Add in this stepSpring onions 1Fresh basil leaves 6