Korean · Dinner
Fermented Bean Paste Stew (Dairy-Free)
Doenjang jjigae is a Korean fermented soybean paste stew simmered with soft tofu, zucchini, potato, mushroom, and onion in a kombu-dashi broth, finished with scallion and chili, and served bubbling hot alongside steamed rice.
$3
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
248Calories
15.2gProtein
9.8gFat
25.8gCarbs
5.8gSugar
6.9gFiber
1680mgSodium
0mgChol
1.6gSat Fat
890mgPotassium
210mgCalcium
3.8mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Cut the tofu into 1/2-inch cubes and dice the zucchini, potato, mushroom, onion and chili; mince the garlic and slice the scallion.
2
Simmer
Bring the water and kombu to a gentle simmer over medium heat for 5 minutes until pale gold, then remove and discard the kombu.
3
Simmer
Whisk the doenjang into the hot broth until dissolved, stir in the potato and onion, and simmer over medium heat 5 minutes until potato edges turn translucent.
4
Simmer
Add the zucchini, mushroom and garlic to the pot and simmer over medium heat 5 minutes until the zucchini turns tender but still holds its shape.
5
Finish
Slide the tofu cubes, scallion and chili into the pot and simmer over medium-low heat 3 minutes until the tofu is heated through.
6
Plate
Ladle the stew into a small earthenware bowl and serve immediately with steamed rice on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g soft tofu
- 2 cup480ml water
- 2 piece10g kombu, about 2 inches square
- 3 tbsp50g doenjang
- 2/3 cup100g zucchini
- 1/2 cup70g potato
- 1/2 cup50g mushroom
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 22 scallion
- 11 fresh chili (optional)
- 2 tsp2 tsp gochugaru (optional)
