LunchMain CourseSoup

Doenjang Jjigae

Name: Doenjang Jjigae
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 annosta
Cuisine: korean
Ingredients: 10 g dried kelp a few pieces, about 2x3 inches each; 3 kpl dried shiitake mushroom whole; 4 kuppi water; 4 rkl doenjang; 1 rkl gochujang; 3 kynsi garlic minced; 1 kpl zucchini half-moon sliced; 1 kpl potato peeled and diced; 0,5 kpl yellow onion sliced; 2 kpl green onion chopped; 150 g firm tofu diced; 1 kpl serrano pepper sliced (valinnainen); 50 g enoki mushroom trimmed (valinnainen)

This hearty Korean soybean paste stew is packed with vegetables and savory flavors. It's a comforting and nutritious dish perfect for a light lunch or a side for dinner. The fermented soybean paste provides a unique umami depth.

Alkuperäinen resepti: Forkin

Kokonaisaika: 45 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 110 kcal

Kasvisruoka

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

Esivalmistelut

Ainesosat

broth

10 gdried kelp, a few pieces, about 2x3 inches each
3 kpldried shiitake mushroom, whole
4 kuppiwater

stew base

4 rkldoenjang
1 rklgochujang
3 kynsigarlic, minced

vegetables

1 kplzucchini, half-moon sliced
1 kplpotato, peeled and diced
0,5 kplyellow onion, sliced
2 kplgreen onion, chopped
150 gfirm tofu, diced
1 kplserrano pepper, sliced(valinnainen)
50 genoki mushroom, trimmed(valinnainen)

Välineet

pot · knife · cutting board · small bowl

Valmistusohje

Vaihe vaiheelta

1
Combine the dried kelp, dried shiitake mushrooms, and water in a medium pot.
2
Bring the broth mixture to a boil over medium-high heat, then reduce heat and simmer for 15 minutes.
Noin 15 min
3
Remove and discard the dried kelp and shiitake mushrooms from the broth. Now you have a flavorful dashi.
4
In a small bowl, combine the doenjang, gochujang, and minced garlic to form a paste.
Noin 2 min
5
Add the doenjang paste to the dashi and stir well until fully dissolved.
Noin 1 min
6
Add the zucchini, potato, and yellow onion to the pot.
7
Bring the stew to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are tender.
Noin 10 min
8
Stir in the firm tofu, green onion, and optional serrano pepper and enoki mushrooms.
9
Simmer for another 2-3 minutes, just until the tofu is heated through and the green onions are slightly softened.
Noin 2 min
Kokin vinkki: Be careful not to overcook the tofu.
10
Serve hot with a bowl of rice.

Annosta kohti

Ravintoarvot

72%Pisteet

Kalorit: 110,3kcal
Proteiini: 6g
Hiilihydraatit: 18,1g
Rasva: 2,2g
Kuitu: 3g
Sokeri: 4,3g

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 on the stovetop over medium heat until warmed through, or in the microwave.