Main Course

Doenjang Jjigae

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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 35 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 87 kcal

Allergeenitiedot: saattaa sisältää seuraavia: kala, gluteeni, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

broth

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

Ainesosat

3 rkldoenjang (korean soybean paste)
1 tlgochujang (korean chili paste)
2 kynsigarlic, minced
1 kplzucchini, half-moon sliced
200 gtofu, firm or extra-firm, cubed
0,5 kplwhite onion, sliced
3 kplshiitake mushroom, sliced

garnish

15 ggreen onion, chopped, for garnish
0,5 kpljalapeño, sliced, for garnish(valinnainen)

Välineet

knife · cutting board · medium pot

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

71%Pisteet

Kalorit: 87,4kcal
Proteiini: 6,1g
Hiilihydraatit: 8,3g
Rasva: 3,6g
Kuitu: 2,1g
Sokeri: 3,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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