Homemade Thick Doenjang Stew

Name: Homemade Thick Doenjang Stew
Yield: 1051 g
Ingredients: Cheongyang chili pepper 20 g; Green onion 30 g; Beef Dashida (beef stock powder) 6 g; Fried tofu 300 g; Sugar-free gochujang 40 g; Traditional doenjang (soybean paste) 100 g; Minced garlic 40 g; Perilla oil 30 g; Shiitake mushroom 105 g; Fresh zucchini 130 g; Onion 250 g

977 kcal

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Ingredients

Main ingredients

Cheongyang chili pepper 20 g
Green onion 30 g
Beef Dashida (beef stock powder) 6 g
Fried tofu 300 g
Sugar-free gochujang 40 g
Traditional doenjang (soybean paste) 100 g
Minced garlic 40 g
Perilla oil 30 g
Shiitake mushroom 105 g
Fresh zucchini 130 g
Onion 250 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 79.41 g 30%

Protein 52.26 g 20%

Fat 57.57 g 50%

Serving size 1051g

Cooking steps

1

Finely chop the doenjang (soybean paste) and vegetables.
2

Heat some cooking oil in a pan and sauté the vegetables.
3

Add the doenjang, gochujang (red chili paste), and minced garlic, then stir-fry them together.
4

Pour in water or broth to adjust the consistency.
5

Add tofu and spicy green chili peppers and bring to a boil.
6

Drizzle sesame oil at the end to finish.

Homemade Thick Doenjang Stew

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