A deeply savory Korean doenjang jjigae with tofu, zucchini, mushrooms, and potato in a clean kelp broth, finished with scallions for a premium, comforting stew that tastes like Seoul at home. π₯
Hook β¨
If you want a top searched Korean comfort stew that is naturally meat free and still tastes bold, doenjang jjigae is pure umami with simple pantry technique. π₯
Ingredients
Servings: 4
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Stew base
π 900 ml water (3ΒΎ cups / 30 fl oz)
πΏ 10 g dried kelp (dashima), 1 piece (0.35 oz)
π§ 120 g onion, diced (1 cup / 4.2 oz)
π₯ 200 g potato, small cubes (1Β½ cups / 7 oz)
π₯ 200 g zucchini, half moons (1Β½ cups / 7 oz)
π 150 g oyster or shiitake mushrooms, sliced (1Β½ cups / 5.3 oz)
β±οΈ Prep: 15 min
π₯ Cook/Bake: 25 min
ποΈ Rest: 2 min
β° Total: 42 min
Nutritional Value
π₯ Calories: ~330 kcal
πͺ Protein: ~20 g
πΎ Carbohydrates: ~32 g
π§ Fat: ~14 g
π₯ Fiber: ~6 g
π₯ 330 kcalπͺ 20 g proteinπ 32 g carbsπ§ 14 g fatπΎ 6 g fiber
Macro Split (kcal)
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Macro grams
Advice
Keep the simmer gentle after adding tofu, a soft bubble keeps the stew clear and the tofu cubes silky, not broken. π«§
Why it works π‘
Doenjang brings fermented depth, and kelp broth adds natural glutamates, so the stew tastes rich and restaurant worthy without meat. π‘
Twist πΆοΈ
Add 120 g Korean radish (1 cup / 4.2 oz) with the potato for extra sweetness, or finish with 5 ml toasted sesame oil (1 tsp / 0.17 fl oz) for a more premium aroma. πΆοΈ
Status
Warm Korean doenjang jjigae with tofu and mushrooms, bold, clean, and deeply comforting π²π« #grannyzen #fasting_dishes #doenjang_jjigae #korean_cuisine
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