Korean · Dinner
Korean Rice with Fermented Bean Stew (Low-Chol)
White rice served alongside doenjang jjigae, a fermented soybean-paste stew simmered with tofu, zucchini, mushroom and potato in vegetable stock. Leaner protein sources replace dairy, favoring soy-based tofu for savory depth. Finished with scallion and garlic, the stew is spooned over rice for a warming, low-cholesterol weeknight bowl.
$3
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
434Calories
23.1gProtein
10.3gFat
66.4gCarbs
8.1gSugar
10.5gFiber
2011mgSodium
0mgChol
1.6gSat Fat
1155mgPotassium
275mgCalcium
5.2mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Cube the tofu, dice the potato, halve the zucchini, slice the mushroom and onion, slice the scallion, and mince the garlic.
2
Simmer
Bring vegetable stock to a boil in a small pot over medium-high heat, then whisk in doenjang until dissolved into a cloudy broth, about 3 minutes.
3
Simmer
Add potato and onion; simmer over medium heat 6 minutes until potato edges turn translucent when pierced with a fork.
4
Simmer
Stir in zucchini, mushroom, and garlic; simmer over medium heat 5 minutes until zucchini turns tender and slightly translucent.
5
Simmer
Add tofu and gochugaru if using; simmer gently over medium-low heat 4 minutes until tofu is heated through and broth coats the back of a spoon.
6
Plate
Spoon rice into a bowl and serve doenjang jjigae hot alongside in a small side dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g tofu
- 4 tbsp4 tbsp doenjang
- 2 cup480ml vegetable stock
- 2/3 cup100g zucchini
- 1/2 cup50g mushroom
- 2/3 cup110g potato
- 4 tbsp4 tbsp onion
- 22 scallion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp gochugaru
- 1 1/2 cup300g cooked white rice
