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Korean Style Doenjang Jjigae (Soybean Paste Stew)

Cost $8, save $12

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 🥒 1/4 zucchini, diced
    • 🥔 1/2 potato, diced
    • 🧅 1/4 onion, diced
    • 🧅 1/2 stalk green onion, sliced
    • 1 chili pepper, sliced
    • 🍄 30g enoki mushrooms, trimmed

  • Protein

    • 🍢 1/2 block tofu, cubed

  • Seasoning

    • 3 tbsp soybean paste
    • 2 tbsp ssamjang
    • 1/2 tbsp gochujang
    • 1/2 tbsp anchovy powder

  • Other

    • 1 tbsp cooking oil
    • đź’§ 2 cups water

STEPS

1

Dice zucchini, potato, and onion. Slice green onion and chili pepper. Cube tofu into bite-sized pieces.

2

Trim the base of enoki mushrooms and separate them by hand.

3

In a pot, heat cooking oil and stir-fry soybean paste, ssamjang, and gochujang over low heat until fragrant.

4

Add water and bring to a boil over high heat. Once boiling, add zucchini, potato, onion, and tofu.

5

Add anchovy powder, enoki mushrooms, green onion, and chili pepper. Simmer for 1 minute and adjust seasoning to taste.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 12g
    Protein
  • 30g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Serve with steamed rice for a complete meal.You can substitute anchovy powder with vegetable stock for a vegetarian option.Adjust the chili pepper quantity for desired spiciness.

⚠️ Precautions

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