Korean · Dinner
Fermented Bean Paste Stew
Doenjang jjigae is a Korean stew built on fermented soybean paste simmered with tofu, zucchini, potato and onion in a kelp-anchored broth, finished with garlic, chili and scallion. Bubbling and cloudy, it delivers savory depth without meat, ladled over rice as a home-style vegetarian staple.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
296Calories
18.4gProtein
11.8gFat
30.1gCarbs
7.3gSugar
7.9gFiber
1780mgSodium
0mgChol
1.9gSat Fat
890mgPotassium
220mgCalcium
4.1mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
rich-umami
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Cut the tofu into 1/2-inch cubes, half-moon the zucchini, small-dice the potato, slice the onion, garlic, chili and scallion, keeping each ready by the stove.
2
Simmer
Bring water and kombu to a boil over high heat for 3 minutes until the water turns pale gold, then discard the kombu.
3
Simmer
Whisk doenjang into the broth over medium heat for 2 minutes until fully dissolved, add potato and onion, and simmer 6 minutes until potato edges turn translucent.
4
Simmer
Add zucchini, tofu, garlic and gochugaru over medium-low heat for 7 minutes until zucchini is tender, then stir in chili and half the scallion.
5
Plate
Ladle the stew into a small earthenware bowl and scatter the remaining scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 4 tbsp4 tbsp doenjang (fermented soybean paste)
- 1 1/2 cup360ml water
- 22 in (5cm) piece kombu (dried kelp)
- 2/3 cup100g zucchini
- 1/2 cup70g potato
- 11 small (100g) onion
- 2 clove2 clove garlic
- 11 fresh chili
- 22 scallion
- 1 tsp1 tsp gochugaru (Korean chili flakes)
