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Doenjang Jjigae
A Korean stew built on fermented soybean paste, simmered with zucchini, tofu and mushrooms. Dissolving the doenjang in a little stock before it goes into the pot is what keeps it smooth throughout the stew, rather than leaving stubborn lumps of paste.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Korean
vegetariangluten-free
Ingredients
3 tbspdoenjang (Korean soybean paste)
1 tbspgochugaru
300gsoft tofu, cubed
2zucchini, diced
100gmushrooms, sliced
1potato, diced
1onion, diced
3 clovesgarlic, minced
800mldashi or vegetable stock
spring onionsto serve
Instructions
1
Bring stock to simmer.
2
Dissolve doenjang in some stock. Add to pot.
3
Add garlic, gochugaru, potato and onion.
4
Simmer 10 minutes.
5
Add zucchini and mushrooms, cook 8 minutes.
6
Add tofu, cook 3 minutes.
7
Top with spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
46
Protein
2.7g
Fat
0.5g
Carbs
9g
Fiber
2.4g
Sodium
11mg
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