Korean · Dinner
Fermented Bean Paste Stew (Low-Calorie)
A lighter Korean doenjang jjigae built on vegetable stock, simmered with soft tofu, zucchini, mushroom and fermented soybean paste. Savoury, slightly funky and mellow with garlic and scallion, it is served hot with steamed rice alongside.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
258Calories
17.4gProtein
6.4gFat
33.1gCarbs
6.9gSugar
4.6gFiber
1780mgSodium
0mgChol
0.9gSat Fat
780mgPotassium
190mgCalcium
3.4mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Cut the tofu into small cubes; slice the zucchini, mushroom, onion and scallion; mince the garlic. Set everything aside.
2
Simmer
Bring the vegetable stock to a boil in a small pot over medium-high heat for 3 minutes until steadily bubbling.
3
Bloom
Whisk the doenjang into a ladleful of hot stock until smooth, then stir it back into the pot with the garlic and onion. Simmer over medium heat 2 minutes.
4
Simmer
Add the mushroom and zucchini to the pot, then gently stir in the tofu cubes. Simmer over medium-low heat 5 minutes until the zucchini is tender.
5
Finish
Stir in the scallion and gochugaru if using; simmer over low heat 1 minute until the scallion wilts.
6
Plate
Ladle the stew into a bowl and serve hot with the cooked rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g soft tofu
- 2 tbsp2 tbsp doenjang (Korean fermented soybean paste)
- 2 cup480ml vegetable stock
- 2/3 cup100g zucchini
- 1/2 cup50g mushroom
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 22 scallion
- 1 tsp1 tsp gochugaru (optional, for light heat)
- 1 cup200g cooked white rice, to serve
