Mushroom Doenjang Stew

Name: Mushroom Doenjang Stew
Yield: 365 g
Ingredients: Perilla Oil 10 g; Grilled Shiitake Mushrooms 32 g; Green Onion 28 g; Blanched Enoki Mushrooms 80 g; Cheongyang Chili Pepper 7 g; 1-Serving Tofu 110 g; Dadamh Doenjang Jjigae Seasoning 8 g; Gochujang (Korean Red Chili Paste) 5 g; Minced Garlic 5 teaspoon; Grilled King Oyster Mushroom 80 g

346 kcal

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Ingredients

Main ingredients

Perilla Oil 10 g
Grilled Shiitake Mushrooms 32 g
Green Onion 28 g
Blanched Enoki Mushrooms 80 g
Cheongyang Chili Pepper 7 g
1-Serving Tofu 110 g
Dadamh Doenjang Jjigae Seasoning 8 g
Gochujang (Korean Red Chili Paste) 5 g
Minced Garlic 1 teaspoon
Grilled King Oyster Mushroom 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 28.89 g 31%

Protein 18.07 g 20%

Fat 20.14 g 49%

Serving size 365g

Cooking steps

1

Cut mushrooms and vegetables into bite-sized pieces.
2

Add sesame oil to a pan and stir-fry the mushrooms and vegetables.
3

Add doenjang (soybean paste), gochujang (red chili paste), and minced garlic, and mix well.
4

Pour in the broth and bring to a boil.
5

Add tofu, simmer for a short while, then serve.

Mushroom Doenjang Stew

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