Doenjang Soolbap (Soybean Paste Rice Soup)

Name: Doenjang Soolbap (Soybean Paste Rice Soup)
Yield: 828.4 g
Ingredients: Tofu 170 g; Fresh garlic 12 piece; Steamed barley rice 36.92 serving; Fermented konjac rice (brown rice) 150 g; Cheongyang chili pepper 3 g; Green onion 20 g; Fresh zucchini 100 g; Onion 70 g; Water (bottled water) 250 ml; Ground black pepper 0.5 g; Red pepper powder 1 g; Low-sugar stir-fried gochujang 5 g; Low-sugar Korean doenjang 10 g

Konjac rice + 20g barley

343 kcal

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Ingredients

Main ingredients

Tofu 170 g
Fresh garlic 4 piece
Steamed barley rice 2 serving
Fermented konjac rice (brown rice) 150 g
Cheongyang chili pepper 3 g
Green onion 20 g
Fresh zucchini 100 g
Onion 70 g
Water (bottled water) 250 ml

Seasonings/Sauce

Ground black pepper 0.5 g
Red pepper powder 1 g
Low-sugar stir-fried gochujang 5 g
Low-sugar Korean doenjang 10 g

Nutrition summary

Carbohydrates 45.99 g 51%

Protein 23.09 g 26%

Fat 9.18 g 23%

Serving size 828.42g

Cooking steps

1

Stir-fry the meat
2

Stir-fry the vegetables
3

Stir-fry with seasonings
4

Stir-fry the rice
5

Add water and tofu, then bring to a boil
6

Add black pepper

Doenjang Soolbap (Soybean Paste Rice Soup)

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