Doenjang Jjigae (Soybean Paste Stew)

Name: Doenjang Jjigae (Soybean Paste Stew)
Yield: 517 g
Ingredients: Water (drinking water) 350 ml; Fresh Garlic 5 g; Green Onion 15 g; Onion 60 g; King Oyster Mushroom 70 g; Dongwon Tuna Sauce Jin 2 g; Muhwadang Gochujang 5 g; Soybean Paste 10 g

64 kcal

#Slow Aging #Mediterranean Diet

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Ingredients

Main ingredients

Water (drinking water) 350 ml
Fresh Garlic 5 g
Green Onion 15 g
Onion 60 g
King Oyster Mushroom 70 g

Seasonings/Sauce

Dongwon Tuna Sauce Jin 2 g
Muhwadang Gochujang 5 g
Soybean Paste 10 g

Nutrition summary

Carbohydrates 14.4 g 74%

Protein 3.86 g 20%

Fat 0.59 g 7%

Serving size 517g

Cooking steps

1

Add soybean paste and gochujang to a pot and mix.
2

Add water and vegetables (zucchini, potato, tofu, onion).
3

When it boils, add pork and chili peppers.
4

Simmer on low heat until all ingredients are cooked.

Doenjang Jjigae (Soybean Paste Stew)

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