Doenjang-jjigae (Soybean Paste Stew)

spicy Korean tofu-vegetable stew

Makes 3 bowls · 93 kcal per serving

Ingredients

• 500 g water
• 45 g doenjang
• 7.5 g garlic
• 150 g tofu
• 100 g zucchini
• 50 g onion
• 50 g mushroom
• 15 g scallion

Method

1. 1. Bring the water (or anchovy-kelp stock) to a simmer and whisk in the doenjang (and gochugaru for color).
2. 2. Add the vegetables and simmer ~10 min.
3. 3. Add the tofu and garlic and simmer a few minutes more.
4. 4. Finish with scallion.
5. 5. Serve hot with rice.

Notes

Cut the vegetables into bite-size chunks so they are easier to pick up with chopsticks.