Doenjang Jjigae (Soybean Paste Stew)

Name: Doenjang Jjigae (Soybean Paste Stew)
Total time: 35 min
Yield: 656 g
Ingredients: Stew Tofu 300 g; Onion 30 g; Sliced Green Onion 30 g; Blanched Zucchini 140 g; Boiled Potato (Large) 100 g; Minced Garlic 10 teaspoon; Red Pepper Powder 6 spoon; Soy Sauce 501 10 g; Doenjang (Soybean Paste) 30 g

Cook 35 min Difficulty EASY 264 kcal

#Slow Aging #Mediterranean Diet

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Ingredients

Main ingredients

Stew Tofu 300 g
Onion 30 g
Sliced Green Onion 30 g
Blanched Zucchini 140 g
Boiled Potato (Large) 100 g

Seasonings/Sauce

Minced Garlic 10 teaspoon
Red Pepper Powder 6 spoon
Soy Sauce 501 10 g
Doenjang (Soybean Paste) 30 g

Nutrition summary

Carbohydrates 39.65 g 56%

Protein 14.92 g 21%

Fat 7.21 g 23%

Serving size 656g

Cooking steps

1

Cut tofu, zucchini, onion, potato, and green onion into bite-sized pieces.
2

Fill a pot with water and make broth using anchovies and kelp.
3

Remove the anchovies and kelp, then add potatoes and onions and bring to a boil.
4

Add zucchini, tofu, and mushrooms.
5

Stir in doenjang (soybean paste) and mix well.
6

Add minced garlic and chili pepper, then season to taste.
7

Finish by adding green onion and boil briefly once more.

Doenjang Jjigae (Soybean Paste Stew)

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