Soybean paste stew

Name: Soybean paste stew
Total time: 30 min
Yield: 3
Cuisine: Korean
Ingredients: 250 g Tofu; 180 g Potatoes, peeled; 180 g Courgette; 100 g Onion; 100 g Mushrooms; 45 g Doenjang soybean paste; 800 g Water; 3 g Dried kombu; 8 g Garlic; 3 g Korean chilli flakes; 30 g Spring onion

A savoury soybean broth with tofu, potatoes and courgette.

Estimated total time: 30 minutes3 portionsAbout 180 kcal per portion

Korean soybean paste stew with tofu and vegetables in an earthenware bowl — Photo: jyleen21 · CC0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

250 g Tofu
180 g Potatoes, peeled
180 g Courgette
100 g Onion
100 g Mushrooms
45 g Doenjang soybean paste
800 g Water
3 g Dried kombu
8 g Garlic
3 g Korean chilli flakes
30 g Spring onion

Method

Simmer kombu in water for 8 minutes, then remove. Cut potato into small cubes and other vegetables and tofu into bite-size pieces.
Whisk doenjang into the broth. Add potato, onion and minced garlic and simmer for 8 minutes.
Add courgette, mushrooms, tofu and chilli flakes. Simmer for 8–10 minutes until potatoes are tender.
Finish with sliced spring onion and serve bubbling hot.

Plant-based kombu stock is used instead of anchovy stock. Doenjang often contains wheat; check the actual product.

된장찌개

Allergens and ingredient checks

Listed allergens: gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Maangchi · Doenjang jjigae

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