Korean · Dinner
Fermented Bean Paste Stew (GLP-1)
A lighter doenjang jjigae built on silken tofu, cannellini beans, zucchini, and mushrooms in a fermented soybean paste broth. Simmered gently with garlic, onion, and scallion, it is spooned hot from a small pot without rice, delivering a savoury, umami-forward bowl that is filling but easy to digest.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
331Calories
36.4gProtein
9.1gFat
26.8gCarbs
6.9gSugar
8.4gFiber
1487mgSodium
0mgChol
1.6gSat Fat
890mgPotassium
210mgCalcium
4.9mgIron
0mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Dice the zucchini, slice the mushroom, onion, and scallion; mince the garlic; and cut the tofu into cubes.
2
Simmer
Whisk the doenjang into the vegetable stock and water in a small pot over medium heat for 1 minute until fully dissolved with no lumps remaining.
3
Simmer
Add the garlic, onion, and mushroom; simmer over medium heat for 5 minutes until the onion turns translucent and the broth smells savoury.
4
Plate
Stir in the cannellini beans, zucchini, and tofu cubes; simmer gently over low heat for 3 minutes until heated through, then ladle into a bowl and scatter scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g silken tofu
- 1 cup180g cannellini beans
- 2 cup480ml vegetable stock, low sodium
- 1 cup240ml water
- 3 tbsp3 tbsp doenjang
- 4 cloves4 cloves garlic
- 2/3 cup100g zucchini
- 2/3 cup60g mushroom
- 1/2 cup50g onion
- 22 scallion
