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Korean Doenjang Jjigae
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.
Ingredients
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.
