Doenjang Stew

Name: Doenjang Stew
Yield: 483.5 g
Ingredients: Haechandle Ssamjang 10 g; Potato (raw) 66 piece; Onion 35 half (1/2); Tofu 225 block; Fresh Zucchini 100 g; Chicken Stock 15 g; Gochujang 7.5 tablespoon; Chungjungone Sunchang Clam Anchovy Doenjang Stew Seasoning 25 g

377 kcal

#Doenjang Stew #Korean Food #Stew #Homemade Meal #Korean Cuisine #Rice Side Dish #Simple Recipe #Tofu Dish #Soup Dish #Vegetable Stew

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Ingredients

Main ingredients

Haechandle Ssamjang 10 g
Potato (raw) 0.3 piece
Onion 0.5 half (1/2)
Tofu 0.5 block
Fresh Zucchini 100 g
Chicken Stock 15 g
Gochujang 0.5 tablespoon
Chungjungone Sunchang Clam Anchovy Doenjang Stew Seasoning 25 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 39.56 g 41%

Protein 29.51 g 30%

Fat 12.39 g 29%

Serving size 483.5g

Cooking steps

1

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

Pour water into a pot and make broth with anchovies and kelp.
3

Dissolve doenjang (soybean paste) in the broth, then add potatoes, onion, and zucchini and bring to a boil.
4

Add tofu, spicy chili peppers, and green onions, and continue boiling.
5

Once all ingredients are cooked, season with salt and pepper to taste.

Doenjang Stew

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