Main Course

Doenjang Jjigae

Name: Doenjang Jjigae
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 racions
Cuisine: korean
Ingredients: 6 u dried anchovy large, for broth; 10 g dried kelp sheet for broth; 720 ml water; 3 cs doenjang (korean soybean paste); 1 ct gochujang (korean chili paste); 2 gra garlic minced; 1 u zucchini half-moon sliced; 200 g tofu firm or extra-firm, cubed; 0,5 u white onion sliced; 3 u shiitake mushroom sliced; 15 g green onion chopped, for garnish; 0,5 u jalapeño sliced, for garnish (opcional)

This comforting Korean soybean paste stew is hearty and savory, featuring a rich broth with tender tofu, fresh vegetables, and mushrooms. It's a staple dish, perfect for a warming meal any time of year.

Una recepta original de Forkin

Temps total: 35 min
Racions: 4
Dificultat: Mitjana
Per ració: 87 kcal

Informació sobre al·lèrgens: pot contenir peix, gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

broth

6 udried anchovy, large, for broth
10 gdried kelp sheet, for broth
720 mlwater

Llista d’ingredients

3 csdoenjang (korean soybean paste)
1 ctgochujang (korean chili paste)
2 gragarlic, minced
1 uzucchini, half-moon sliced
200 gtofu, firm or extra-firm, cubed
0,5 uwhite onion, sliced
3 ushiitake mushroom, sliced

garnish

15 ggreen onion, chopped, for garnish
0,5 ujalapeño, sliced, for garnish(opcional)

Estris

knife · cutting board · medium pot

Elaboració

Pas a pas

1
Combine the dried anchovies, dried kelp sheet, and water in a medium pot or Korean earthenware pot (tteokbaegi). Bring to a boil over medium-high heat.
Uns 5 min
2
Once boiling, reduce the heat to medium-low and simmer for 10 minutes to extract flavor for the broth. Remove and discard the anchovies and kelp.
Uns 10 min
Nota de cuina: Do not over-simmer the kelp as it can make the broth slimy.
3
Add the doenjang, gochujang, and minced garlic to the broth. Stir well until the pastes are fully dissolved.
Uns 1 min
4
Stir in the zucchini, tofu, white onion, and shiitake mushrooms. Bring the stew back to a gentle boil.
Uns 2 min
5
Reduce the heat to medium-low and simmer for 8-10 minutes, or until the vegetables are tender and the flavors have melded.
Uns 10 min
Nota de cuina: Taste and adjust seasoning if needed; add more doenjang for saltiness or gochujang for a spicier kick.
6
Ladle the hot stew into bowls. Garnish with chopped green onion and sliced jalapeño, if using, before serving immediately with rice and other Korean side dishes.
Uns 1 min

Per ració

Nutrició

71%Puntuació

Calories: 87,4kcal
Proteïnes: 6,1g
Hidrats de carboni: 8,3g
Greixos: 3,6g
Fibra: 2,1g
Sucre: 3,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Doenjang Jjigae in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a pot on the stovetop over medium-low heat until warmed through, or in the microwave.