Classic Korean soybean paste stew with a deep savory broth, tender tofu, and vegetables that stay bright and satisfying.
Hook β¨
This is the cozy bowl that tastes like a real Korean home kitchen, rich, clean, and seriously comforting.
Ingredients
Servings: 4
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π² 1.2 l water (5 cups / 40 fl oz)
πΏ 10 g dried kelp, kombu (1 piece, about 4Γ8 cm / 0.35 oz)
π 15 g dried anchovies, optional (Β½ cup / 0.5 oz)
π₯£ 45 g doenjang, Korean soybean paste (3 tbsp / 1.6 oz)
πΆοΈ 10 g gochujang, optional for extra depth (1Β½ tsp / 0.35 oz)
π§ 5β8 ml soy sauce to adjust, optional (1β1Β½ tsp / 0.17β0.25 fl oz)
β« 1 g black pepper, optional (ΒΌ tsp / 0.04 oz)
Preparation
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Total Time
β±οΈ Prep: 10 min
π₯ Cook/Bake: 26 min
ποΈ Rest: 0 min
β° Total: 36 min
Nutritional Value
π₯ Calories: ~220 kcal
πͺ Protein: ~17 g
πΎ Carbohydrates: ~12 g
π§ Fat: ~12 g
π₯ Fiber: ~3 g
π₯ 220 kcalπͺ 17 g proteinπ 12 g carbsπ§ 12 g fatπΎ 3 g fiber
Macro Split (kcal)
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Macro grams
Advice
Keep it at a gentle simmer, not a hard boil.
Why it works π‘
Doenjang stays complex and clean when it is simmered softly, and staging the vegetables keeps them flavorful instead of mushy.
Twist πΆοΈ
Add 200 g clams, scrubbed (7 oz) in step 5 and simmer until they open, then add tofu, it turns the stew into a seafood broth bomb.
Status
Doenjang jjigae with tofu and zucchini, deep savory Korean comfort in one steaming pot π²β¨ #grannyzen #Soups_and_Stews #doenjang_jjigae_with_tofu_and_zucchini #korean_cuisine
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