Tofu Soybean Paste Stew (Gang Doenjang)

Name: Tofu Soybean Paste Stew (Gang Doenjang)
Yield: 710 g
Ingredients: Spicy green chili pepper 45 g; Tofu 250 g; Traditional soybean paste (Doenjang) 20 spoon; Minced garlic 15 teaspoon; King oyster mushroom 100 piece; Enoki mushroom 100 g; Fresh zucchini 100 g; Onion 70 half onion(1/2ea); Sesame oil 10 spoon

543 kcal

#Tofu Soybean Paste Stew #Korean food #Doenjang dish #Homemade meal #Simple cooking #Vegan #Tofu dish #Doenjang jjigae #Spicy dish #Side dish for rice

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Ingredients

Main ingredients

Spicy green chili pepper 45 g
Tofu 250 g
Traditional soybean paste (Doenjang) 2 spoon
Minced garlic 3 teaspoon
King oyster mushroom 1 piece
Enoki mushroom 100 g
Fresh zucchini 100 g
Onion 1 half onion(1/2ea)

Seasonings/Sauce

Sesame oil 10 spoon

Nutrition summary

Carbohydrates 51.95 g 37%

Protein 36.5 g 26%

Fat 22.53 g 36%

Serving size 710g

Cooking steps

1

Cut the tofu into bite-sized pieces.
2

Finely chop the onion, zucchini, and spicy green chili pepper.
3

Heat sesame oil in a pan and sauté the chopped vegetables.
4

Add soybean paste and gochujang (Korean chili paste) and stir-fry together.
5

Pour in water or kelp broth and bring to a boil.
6

Add the tofu and let it simmer again.
7

Finally, add minced garlic and green onion and bring to a gentle boil one more time.

Tofu Soybean Paste Stew (Gang Doenjang)

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