Doenjang Stew (Low Sodium)

Name: Doenjang Stew (Low Sodium)
Yield: 1395 g
Ingredients: Napa cabbage (raw) 30 g; Zucchini (raw) 90 g; Radish 80 g; Green onion 20 g; Button mushroom 100 g; Cheongyang chili pepper 20 g; Onion (raw) 100 g; Potato (raw) 130 g; Haseonjeong Anchovy Fish Sauce 5 g; Anchovy broth 800 g; Traditional soybean paste 20 g

Difficulty EASY 206 kcal

#low sodium #low calorie #diet

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Ingredients

Main ingredients

Napa cabbage (raw) 30 g
Zucchini (raw) 90 g
Radish 80 g
Green onion 20 g
Button mushroom 100 g
Cheongyang chili pepper 20 g
Onion (raw) 100 g
Potato (raw) 130 g

Seasonings/Sauce

Haseonjeong Anchovy Fish Sauce 5 g
Anchovy broth 800 g
Traditional soybean paste 20 g

Nutrition summary

Carbohydrates 43.64 g 72%

Protein 12.07 g 20%

Fat 2.08 g 8%

Serving size 1395g

Cooking steps

1

Cut tofu, zucchini, potato, onion, and Cheongyang chili peppers into bite-sized pieces.
2

Pour 400ml of anchovy broth into a pot and bring to a boil.
3

Strain and dissolve 15g of soybean paste through a sieve into the broth.
4

Add potato, zucchini, and onion, and simmer over medium heat for 5 minutes.
5

Add tofu and Cheongyang chili peppers and simmer for 3 more minutes.
6

Add a small amount of minced garlic to taste.

Doenjang Stew (Low Sodium)

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