Main Course

Doenjang Jjigae

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

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.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 87 kcal

Allergenoplysninger: kan indeholde fisk, gluten, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

broth

6 stk.dried anchovy, large, for broth
10 gdried kelp sheet, for broth
720 mlwater

Ingredienser

3 spsk.doenjang (korean soybean paste)
1 tsk.gochujang (korean chili paste)
2 fedgarlic, minced
1 stk.zucchini, half-moon sliced
200 gtofu, firm or extra-firm, cubed
0,5 stk.white onion, sliced
3 stk.shiitake mushroom, sliced

garnish

15 ggreen onion, chopped, for garnish
0,5 stk.jalapeño, sliced, for garnish(valgfrit)

Udstyr

knife · cutting board · medium pot

Fremgangsmåde

Trin for trin

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.
Ca. 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
4
Stir in the zucchini, tofu, white onion, and shiitake mushrooms. Bring the stew back to a gentle boil.
Ca. 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.

Pr. portion

Næringsindhold

71%Score

Kalorier: 87,4kcal
Protein: 6,1g
Kulhydrat: 8,3g
Fedt: 3,6g
Kostfibre: 2,1g
Sukker: 3,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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