Baked Soybean Paste Stew

Baked Soybean Paste Stew is a hearty and flavorful Korean dish that combines the rich umami of fermented soybean paste with tender vegetables and proteins, all baked to perfection. This Paleo-friendly recipe offers a warm and comforting meal that bursts with authentic Korean flavors.

Ingredients

• Soybean paste (Doenjang) - 4 tablespoons
• Water - 500 ml
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Red bell pepper - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Chicken breast - 200 grams, cubed
• Olive oil - 1 tablespoon
• Black pepper - to taste
• Sesame oil - 1 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the soybean paste and water, stirring until well mixed.
3. In a large oven-safe dish, add the cubed chicken breast, sliced zucchini, carrot, mushrooms, and red bell pepper.
4. Add the minced garlic, grated ginger, and chopped green onions to the dish.
5. Pour the soybean paste mixture over the vegetables and chicken, ensuring everything is well coated.
6. Drizzle olive oil and sesame oil on top, then season with black pepper to taste.
7. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 850 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken and soybeans, supporting muscle health.
• Packed with vitamins and minerals from a variety of vegetables.

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