Soybean Paste Stew (Doenjang Jjigae)
Soybean paste stew is perfect for a warm, hearty meal when you're craving something comforting and savory!
Ingredients
Main ingredients
- Stew Tofu 80 g
- Zucchini 40 g
- Onion 30 g
- Shiitake Mushroom 20 g
- Anchovy-Kelp Broth 300 ml
Seasonings/Sauce
- Fermented Soybean Paste (Doenjang) 2.25 큰술
- Chili Powder 0.25 큰술
- Minced Garlic 0.25 큰술
Nutrition summary
Carbohydrates
18 g
33%
Protein
16 g
30%
Fat
9 g
37%
Cooking steps
-
1
Cut tofu, zucchini, onion, and shiitake mushrooms into 1.5cm cubes according to a single serving size, making them bite-sized.
-
2
Pour the prepared anchovy-kelp broth into a pot and bring it to a boil over high heat. Once it boils, reduce to medium heat.
-
3
Using a strainer, dissolve 1.5 tablespoons of soybean paste evenly into the broth. Add the prepared onion and shiitake mushrooms first and boil for 3 minutes to let the flavors infuse.
-
4
Add zucchini and 0.5 tablespoons of minced garlic. When the zucchini starts to turn translucent, boil for about 2 more minutes.
-
5
Finally, add the tofu and 0.5 tablespoons of chili powder, adjust to low heat, and gently simmer for 1 minute to let the flavors blend before finishing.
