LunchMain CourseSoup

Doenjang Jjigae

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

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.

En original oppskrift av Forkin

Total tid: 45 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 110 kcal

Vegetarisk

Allergeninformasjon: kan inneholde gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

broth

10 gdried kelp, a few pieces, about 2x3 inches each
3 stk.dried shiitake mushroom, whole
4 koppwater

stew base

4 ssdoenjang
1 ssgochujang
3 feddgarlic, minced

vegetables

1 stk.zucchini, half-moon sliced
1 stk.potato, peeled and diced
0,5 stk.yellow onion, sliced
2 stk.green onion, chopped
150 gfirm tofu, diced
1 stk.serrano pepper, sliced(valgfritt)
50 genoki mushroom, trimmed(valgfritt)

Utstyr

pot · knife · cutting board · small bowl

Fremgangsmåte

Trinn for trinn

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.
Omtrent 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.
Omtrent 2 min
5
Add the doenjang paste to the dashi and stir well until fully dissolved.
Omtrent 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.
Omtrent 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.
Omtrent 2 min
Kokkens tips: Be careful not to overcook the tofu.
10
Serve hot with a bowl of rice.

Per porsjon

Næringsinnhold

72%Poengsum

Kalorier: 110,3kcal
Protein: 6g
Karbohydrater: 18,1g
Fett: 2,2g
Fiber: 3g
Sukker: 4,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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