½ squash, sliced into small pieces
1 onion, roughly chopped
1 pack of firm tofu, cut into cubes
1,75 dl dashi stock (you can also replace this with vegetable stock)
3 tbsp doenjang (Korean soybean paste)
1-2 tsp gochujang/Korean chilli paste
1 tsp minced garlic
Heat the dashi stock in a casserole. When warm, add the doenjang, gochujang and garlic. When it starts to boil you can add the squash and onion. After another 3 minutes, add the tofu and let it cook for 5 more minutes.
Serve with a bowl of rice!