Doenjang Jjigae Recipe
Doenjang Jjigae is one of the best uses for that richly fermented, deeply funky Korean soybean paste! Warm in both temperature and spice, it's the perfect dish when you need something hot and healthy!
Servings: 2 servings
Calories: 174kcal
Ingredients
- 3 cups mushroom stock or any broth or stock you have, even water is ok
- ¼ medium onion, large dice
- 2 cloves garlic, finely minced
- 2 tablespoons doenjang
- 1 zucchini, diced
- ¼ cup mushrooms
- 7-8 ounces firm tofu (usually half a package) ¾-inch cubes
- 1 red or green pepper optional chopped
- ½ stalk green onion, thinly sliced
Instructions
- If you haven't already, prep all the vegetables and tofu: cut onions into large dice, mince or grate garlic, slice zucchini into ¼-inch wide half moons or cubes, and slice fresh shiitake mushrooms.
- In a heavy bottom pot, bring broth (or water), onions, and garlic to a boil over medium high heat. Turn down heat and simmer 5 minutes, until onions begin to soften.
- Place doenjang in a small heat-proof bowl and add about ¼ cup of the boiling broth. Whisk to dissolve the doenjang.
- Add the dissolved doenjang, zucchini, and mushrooms to the pot and continue to simmer for another 5 minutes.
- Add a few jalapeño pepper slices and stir in. Add fewer if the jalapeños are particularly spicy, or you prefer less heat. Place tofu on top and gently push down until they are just barely submerged in the broth. Simmer for about 2 minutes to warm tofu through.
- Top with sliced green onions and more fresh jalapeño pepper slices.
- Serve directly from pot at the table to share, or ladle into individual bowls.
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Notes
Nutrition information based on 2 servings.
Nutrition
Serving: 1serving | Calories: 174kcal | Protein: 15g | Fat: 6g | Fiber: 5.5g