Korean · Dinner
Korean Rice with Fermented Bean Stew (High-Protein)
Warm white rice paired with a bubbling doenjang-based fermented soybean stew loaded with silken tofu, edamame, and vegetables. The tofu quantity is increased and edamame added for a protein boost, while the stew keeps its funky, savory depth from fermented soybean paste, gochugaru, and garlic. Served hot with sesame-dressed spinach.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
52.3gProtein
15.8gFat
48.6gCarbs
8.1gSugar
9.4gFiber
1680mgSodium
0mgChol
2.9gSat Fat
1180mgPotassium
320mgCalcium
6.8mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cube the silken tofu, dice the zucchini, slice the onion and scallion, and mince the garlic, arranging everything near the stove.
2
Heat the sesame oil in a small saucepan over medium heat and sauté the onion and garlic for 2 minutes until translucent and softened.
3
Stir the doenjang and gochugaru into the softened vegetables; cook over medium heat 30 seconds until the paste darkens and smells nutty rather than raw.
4
Pour the vegetable stock into the saucepan, add the zucchini, and simmer over medium heat for 8 minutes until tender and translucent at the edges.
5
Add the cubed silken tofu and edamame to the saucepan; simmer gently over medium-low heat for 5 minutes, stirring carefully to keep the tofu intact.
6
Stir the sliced scallion and salt into the stew and remove from heat once the broth looks glossy and the tofu is heated through.
7
Warm the cooked white rice in a small pot with a splash of water over low heat for 3 minutes, covered, until steaming.
8
Toss the baby spinach with the sesame seeds in a small bowl until the leaves are lightly coated and glossy.
9
Plate
Spoon the rice into a bowl, ladle the stew alongside it, and top with the sesame-tossed spinach before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g silken tofu
- 1 1/3 cup200g cooked edamame
- 1 1/2 cup360ml vegetable stock
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 11 onion
- 2/3 cup100g zucchini
- 22 scallion
- 2 tsp2 tsp gochugaru
- 1 tsp1 tsp sesame oil
- 2 cup310g cooked white rice
- 2 cup60g baby spinach
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
