Tofu Doenjang Stew

Name: Tofu Doenjang Stew
Total time: 25 min
Yield: 936 g
Ingredients: Red Pepper Powder 8 g; Traditional Doenjang (Soybean Paste) 42 g; Onion 145 g; Fresh Cabbage 245 g; Enoki Mushroom (Fresh) 142 g; Potato (Raw) 136 g; Green Onion 33 g; Tofu 185 g

Cook 25 min Difficulty NORMAL 521 kcal

#Tofu Doenjang Stew #Gangdoenjang #Korean Cuisine #Tofu Dish #Easy Cooking #Side Dish #Home Meal #Doenjang Recipe #Vegetarian #Vegan Friendly

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Ingredients

Main ingredients

Red Pepper Powder 8 g
Traditional Doenjang (Soybean Paste) 42 g
Onion 145 g
Fresh Cabbage 245 g
Enoki Mushroom (Fresh) 142 g
Potato (Raw) 136 g
Green Onion 33 g
Tofu 185 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 81.07 g 55%

Protein 35.82 g 24%

Fat 13.44 g 21%

Serving size 936g

Cooking steps

1

Cut the tofu into bite-sized pieces.
2

Finely chop onion, chili peppers, and scallions.
3

Add cooking oil to a pan and sauté the onion and chili peppers.
4

Add doenjang (Korean soybean paste), gochujang (Korean chili paste), and minced garlic and stir-fry together.
5

Pour in water and add the tofu, then bring to a boil.
6

Add scallions and boil once more.
7

Transfer the finished tofu doenjang stew to a bowl.

Tofu Doenjang Stew

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