Doenjang-jjigaeSoybean Paste Stew

Name: Doenjang-jjigae (Soybean Paste Stew)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: South Korea
Ingredients: 5 g Kombu Seaweed (whole); 20 g Dried Anchovy; 900 ml Water; 70 g Doenjang; 300 g Firm Tofu (cubed); 220 g Zucchini (sliced); 140 g Onion (sliced); 10 g Garlic (finely chopped); 180 g Shiitake Mushroom (sliced); 30 g Scallion (thinly sliced)

A Korean soybean-paste stew with tofu, zucchini, onion, garlic, and shiitake mushroom.

Prep

15m

Cook

25m

Serves

Estimated

Nutrition

Per serving

202kcal

Calories

20g

Protein

Fat

16g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

5g
Kombu Seaweed (whole)
20g
Dried Anchovy
900ml
Water

Stew

70g
Doenjang
300g
Firm Tofu (cubed)
220g
Zucchini (sliced)
140g
Onion (sliced)
10g
Garlic (finely chopped)
180g
Shiitake Mushroom (sliced)
30g
Scallion (thinly sliced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Simmer the kombu seaweed and dried anchovy in the water, then strain the liquid.
02
Bring the broth to a gentle simmer and dissolve the doenjang into it.
03
Add the onion, garlic, zucchini, and shiitake mushroom, and cook until the vegetables begin to soften.
04
Add the firm tofu and simmer gently until heated through and the broth tastes fully developed.
05
Finish with the scallion and serve immediately.

Ratings & Reviews

No reviews yet.