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Doenjang Jjigae (Korean Soybean Paste Stew)

Cost $10, save $15

Source: Recommended by CookGo

  • 15 Min
  • 5 Servings
  • $10

INGREDIENTS

  • Broth

    • đź’§ 600ml water
    • 3 tbsp doenjang (soybean paste)
    • 2 tbsp gochujang (red chili paste)
    • 🧄 1 tbsp minced garlic
    • 1 tbsp soy sauce
    • 🍬 0.3 tbsp sugar
    • 🧂 Pinch of salt

  • Vegetables

    • 🧅 1 onion, chopped
    • 1/3 zucchini, sliced into half-moons
    • 🍄 1 handful of mushrooms, sliced
    • 1 green chili, sliced
    • 🧄 1/2 stalk green onion, chopped

  • Protein

    • 🍢 1/2 block tofu, diced

STEPS

1

Chop the onion, zucchini, mushrooms, green chili, and green onion into bite-sized pieces.

2

Dice the tofu into desired shapes.

3

In a pot, add 3 tbsp of doenjang and 2 tbsp of gochujang.

4

Pour 600ml of water into the pot and stir.

5

Add 1 tbsp minced garlic, 1 tbsp soy sauce, and the chopped onion and zucchini.

6

Optionally, add 0.3 tbsp sugar for enhanced flavor.

7

Add 1 tbsp of gochugaru (red chili powder) and stir.

8

Add the mushrooms, green chili, green onion, and tofu.

9

Simmer on medium-low heat for 5-10 minutes.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 8g
    Protein
  • 12g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Use fresh vegetables for the best flavor.Store leftovers in the fridge for up to 3 days.Pair with steamed rice for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.