Korean Doenjang Jjigae

Name: Korean Doenjang Jjigae
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 300g silken tofu, cubed; 1 zucchini, diced; 150g mushrooms, sliced; 1 potato, diced; 1 onion, diced; 3 tbsp doenjang fermented soybean paste; 1 tbsp gochugaru; 3 cloves garlic, minced; 700ml anchovy stock or water; 2 tsp sesame oil; 3 spring onions, sliced

A hearty Korean fermented soybean paste stew with tofu, zucchini and mushrooms, deeply savoury. Dissolving the doenjang in a little stock before adding it to the pot stops it clumping into unmixed lumps.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

easy

Cuisine

Asian

vegetariangluten-free

Ingredients

300gsilken tofu, cubed

1zucchini, diced

150gmushrooms, sliced

1potato, diced

1onion, diced

3 tbspdoenjang fermented soybean paste

1 tbspgochugaru

3 clovesgarlic, minced

700mlanchovy stock or water

2 tspsesame oil

3spring onions, sliced

Instructions

Bring stock to boil in a stone pot or heavy pot.

Dissolve doenjang in a little stock, add to pot.

Add potato, onion and garlic, simmer 10 minutes.

Add zucchini and mushrooms, cook 5 minutes.

Add tofu gently, cook 3 minutes.

Add gochugaru and sesame oil.

Scatter with spring onions and serve bubbling hot with rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

105

Protein

6.9g

Fat

5.3g

Carbs

9.6g

Fiber

2.6g

Sodium

19mg

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