Korean · Dinner
Korean Rice with Fermented Bean Stew (Gluten-Free)
Steamed short-grain rice served beside doenjang-jjigae, a bubbling stew of fermented soybean paste, silken tofu, zucchini, mushroom and onion in a gluten-free tamari-seasoned dashi broth. Finished with scallion and fresh chili, this bowl balances earthy fermented depth with mild vegetable sweetness and savoury broth.
$3
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
428Calories
22.1gProtein
10.4gFat
58.3gCarbs
6.8gSugar
7.2gFiber
1580mgSodium
0mgChol
1.6gSat Fat
780mgPotassium
210mgCalcium
4.1mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Cut the tofu into cubes, slice the zucchini, mushroom, onion and chili into thin pieces, and mince the garlic.
2
Steep
Combine the kombu and water in a small saucepan over medium heat and bring to a bare simmer for 5 minutes.
3
Simmer
Whisk the doenjang into the kombu broth and add onion, garlic and mushroom; simmer over medium-low heat for 6 minutes.
4
Simmer
Add zucchini, tofu, tamari and gochugaru; simmer gently over medium heat for 5 minutes until zucchini is tender.
5
Cook
Warm the cooked rice in a small pot over low heat for 3 minutes, stirring once, until steaming.
6
Finish
Stir in scallion and simmer for 1 minute until bright green, then top with remaining chili slices.
7
Plate
Spoon rice into a bowl and ladle stew alongside or into a small side pot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 2 cup480ml water
- 1.4 oz40g kombu
- 3 tbsp3 tbsp doenjang (fermented soybean paste)
- 1/2 cup58g zucchini
- 1/2 cup42g mushroom
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp gluten-free tamari
- 1 tsp1 tsp gochugaru
- 22 scallion
- 11 fresh chili
- 1 1/2 cup270g cooked white rice
