Spring Cabbage Doenjang Tofu Stew

Name: Spring Cabbage Doenjang Tofu Stew
Yield: 770 g
Ingredients: Spring Cabbage 270 g; Korean Tofu for Stew & Pan-frying 300 pack; Dadadam Doenjang Stew Seasoning 100 g; Anchovy Broth 100 serving

476 kcal

#Spring Cabbage Doenjang Stew #Spring Cabbage Recipe #Tofu Stew #Doenjang Stew #Spring Vegetables #Home-cooked Meal #Healthy Food #Korean Food #Easy Cooking #Simple Stew

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Ingredients

Main ingredients

Spring Cabbage 270 g
Korean Tofu for Stew & Pan-frying 1 pack
Dadadam Doenjang Stew Seasoning 100 g

Seasonings/Sauce

Anchovy Broth 100 serving

Nutrition summary

Carbohydrates 38.85 g 30%

Protein 36.15 g 28%

Fat 24.22 g 42%

Serving size 770g

Cooking steps

1

Wash the spring cabbage thoroughly and cut it into bite-sized pieces.
2

Cut the tofu into desired sizes.
3

Pour anchovy broth into a pot and bring it to a boil.
4

Once the broth boils, dissolve doenjang (soybean paste) and gochujang (red chili paste) into it.
5

Add spring cabbage, tofu, onion, green onion, and Cheongyang chili pepper.
6

Cover with a lid and simmer on medium heat for 8 minutes.
7

Add garlic and bring it to a boil again.
8

Season with salt to taste if desired.

Spring Cabbage Doenjang Tofu Stew

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