Main Course

Doenjang Jjigae

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

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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 87 kcal

Allergeneninformatie: kan vis, gluten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

broth

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

Ingrediënten

3 eldoenjang (korean soybean paste)
1 tlgochujang (korean chili paste)
2 teentjegarlic, minced
1 stzucchini, half-moon sliced
200 gtofu, firm or extra-firm, cubed
0,5 stwhite onion, sliced
3 stshiitake mushroom, sliced

garnish

15 ggreen onion, chopped, for garnish
0,5 stjalapeño, sliced, for garnish(optioneel)

Keukengerei

knife · cutting board · medium pot

De bereidingswijze

Stap voor stap

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.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min
4
Stir in the zucchini, tofu, white onion, and shiitake mushrooms. Bring the stew back to a gentle boil.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min

Per portie

Voedingswaarden

71%Score

Calorieën: 87,4kcal
Eiwit: 6,1g
Koolhydraten: 8,3g
Vet: 3,6g
Vezels: 2,1g
Suiker: 3,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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