Intro Paragraph : Doenjang Jjigae is a hearty Korean stew made with soybean paste, vegetables, and tofu. We'll guide you through each step with easy-to-follow English instructions.
🍲 Doenjang Jjigae (Korean Soybean Paste Stew) Recipe & Nutrition
🥢 1. Ingredients (Serves 2-3)
✅ Main Ingredients
- Water or Anchovy Broth – 500ml (2 cups)
- Doenjang (Korean soybean paste) – 2 tbsp
- Tofu – 1/2 block (cubed)
- Zucchini – 1/2 (sliced)
- Onion – 1/2 (sliced)
- Potato – 1 small (cubed, optional)
- Mushrooms (Shiitake or Enoki) – 3-4 pieces
- Green chili (optional) – 1 (sliced for spiciness)
- Garlic – 1 tsp (minced)
- Soy sauce – 1 tbsp (optional, for seasoning)
- Green onion – 1 stalk (chopped, for garnish)
👩🍳 2. Cooking Instructions
1️⃣ Prepare the Broth
- Boil 500ml (2 cups) of water with dried anchovies and kelp for 10 minutes, then remove them.
- If not using anchovy broth, just use plain water.
2️⃣ Dissolve the Doenjang
- Add 2 tbsp of doenjang (soybean paste) to the broth and stir well until fully dissolved.
3️⃣ Add Vegetables & Tofu
- Add potatoes, zucchini, onions, mushrooms, and garlic. Simmer for 10-15 minutes.
- Add tofu and continue simmering for another 5 minutes.
4️⃣ Final Seasoning & Garnish
- Taste the stew and adjust with soy sauce or salt if needed.
- Add green chili and green onions for extra flavor.
- Simmer for another 2 minutes and serve hot.
💪 3. Nutrition Facts (Per Serving, ~250ml)
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Protein | 10g (from tofu & broth) |
| Fat | 5g (mostly from tofu) |
| Carbohydrates | 15g (from vegetables) |
| Sodium | ~800-1000mg (from soybean paste & soy sauce) |
| Key Benefits | Rich in probiotics, protein, vitamins, and minerals → Good for digestion & gut health |
💡 Doenjang Jjigae is a classic Korean comfort food, offering a deep umami flavor from fermented soybean paste and a variety of nutritious vegetables! 🍲🔥
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