Spicy Tofu and Vegetable Stew — Tofu Doenjang Jjigae
Korean fermented soybean paste stew with cubed tofu, zucchini, potato, mushroom, and onion in a doenjang broth, finished with chilli and scallion and served with rice on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Drain tofu and cut into 2cm cubes. Peel and dice potato into 2cm cubes. Halve and slice zucchini 1cm thick. Remove mushroom stems, thinly slice caps. Thinly slice onion and green chilli. Slice spring onion. Finely grate garlic cloves. Whisk doenjang and gochugaru into stock until smooth.
Boil
Combine rinsed rice with 240ml water in a small saucepan, bring to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until fluffy.
Saute
Heat sesame oil in a medium heavy pot over medium-high heat. Add onion and grated garlic, stir-fry 90 seconds until just translucent. Pour in doenjang mixture, bring to a boil over high heat, stirring to combine.
Simmer 1
Add potato cubes to boiling broth, reduce to medium heat, simmer 8 minutes until just tender. Add zucchini and shiitake, simmer 4 minutes until zucchini softens and mushrooms turn glossy.
Simmer 2
Slide tofu cubes into broth gently, simmer 4 minutes without stirring until warmed through. Season with salt and black pepper. Scatter green chilli and spring onion over, simmer 60 seconds until wilted.
Plate
Ladle the bubbling stew into serving bowls and set the rice alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.