Korean · Dinner
Korean Rice with Fermented Bean Stew
Doenjang jjigae simmered with soft tofu, zucchini, and onion is ladled over short-grain rice for a fermented soybean paste stew with a savory, slightly funky depth. Napa kimchi and scallion add sharpness and crunch, making a warming vegetarian bowl built on Korean fermented paste rather than meat stock.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
429Calories
19.8gProtein
13.4gFat
58.5gCarbs
7.9gSugar
6.8gFiber
2145mgSodium
0mgChol
2.4gSat Fat
780mgPotassium
230mgCalcium
4.2mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
rich-umami
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Cut the tofu into 1-inch cubes, dice the zucchini, slice the onion and scallion, and mince the garlic.
2
Sauté
Heat the sesame oil in a small pot over medium heat and sauté the onion and garlic for 1–2 minutes until the onion turns translucent.
3
Simmer
Whisk the doenjang into the vegetable stock, add the zucchini, and simmer over medium heat for 8 minutes until tender.
4
Simmer
Add the tofu cubes, gochugaru, and half the scallion, and simmer over medium-low heat for 5 minutes until the tofu is heated through.
5
Finish
Stir in the kimchi, taste the stew, and adjust with a pinch of salt if needed.
6
Plate
Spoon the rice into a bowl, ladle the stew over it, top with remaining scallion, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g soft tofu
- 1 1/3 cup300ml vegetable stock
- 3 tbsp3 tbsp doenjang (fermented soybean paste)
- 2/3 cup100g zucchini
- 1/2 cup60g onion
- 4 cloves4 cloves garlic
- 22 scallion
- 4 tbsp40g napa cabbage kimchi
- 1 tsp1 tsp gochugaru (optional, for color)
- 1 1/2 cup300g cooked short-grain white rice
- 2 tsp2 tsp sesame oil
- 2 pinch2 pinch salt, to taste
