Doenjang Jjigae Soybean Paste Stew (된장찌개)
된장찌개 (Doenjang Jjigae) is a classic Korean stew made with fermented soybean paste, tofu, and a variety of vegetables. It is a comforting and flavorful dish that is often enjoyed as a part of a traditional Korean meal.
Ingredients
- 1/2 cup fermented soybean paste (doenjang)
- 4 cups water or anchovy broth
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 small zucchini, sliced
- 1/2 cup tofu, cut into cubes
- 1 green chili pepper, sliced (optional)
- 1 green onion, chopped
- 1/2 teaspoon sesame oil
- 1 teaspoon soy sauce
- Salt and pepper to taste
Instructions
- In a pot, combine the fermented soybean paste and water or anchovy broth. Bring to a boil over medium heat.
- Add the onion, garlic, zucchini, and tofu to the pot. Simmer for 15 minutes.
- Add the green chili pepper, green onion, sesame oil, and soy sauce. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 10g
Supplies
Pot Spoon Bowl
Tools
Knife Cutting board
Serving suggestions
Served with steamed rice and kimchi on the side.
Tips & tricks
For a richer flavor, you can add some pork or seafood to the stew.
Cost
$10