Korean · Lunch, Dinner
Doenjang jjigae (Korean soybean paste stew)
A rustic, savoury Korean stew of soybean paste, tofu, mushroom and courgette.
- Calories
- 706 kcal
- Protein
- 49 g
- Carbs
- 80 g
- Fat
- 21 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy.
Ingredients
- 220 g Firm tofu
- ½ courgette Courgette
- 70 g Mushrooms
- ½ onion Onion
- 1½ tbsp Doenjang (Korean soybean paste)
- 2 cloves Garlic
- 1 tsp Gochugaru (Korean chilli flakes)
- 70 g Jasmine rice
- 350 ml Vegetable stock
Method
- Cook the rice according to packet instructions.
- Bring the stock to a simmer and whisk in the doenjang paste until dissolved.
- Add the onion, mushroom and garlic and simmer for 6 minutes.
- Add the zucchini and tofu and simmer a further 6-7 minutes until the vegetables are tender.
- Stir in the gochugaru and serve bubbling hot alongside the rice.
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