Doenjang Jjigae

Doenjang Jjigae is a hearty and comforting Korean stew made with fermented soybean paste, packed with vegetables and rich flavors. This vegetarian version is perfect for a nourishing breakfast, providing warmth and sustenance to start your day.

Ingredients

• Doenjang (fermented soybean paste) - 2 tablespoons
• Water - 500 ml
• Tofu (firm) - 150 grams, cubed
• Zucchini - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Carrot - 1 medium, sliced
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Korean red pepper flakes (gochugaru) - 1 teaspoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring 500 ml of water to a boil over medium heat.
2. Add 2 tablespoons of doenjang to the boiling water, stirring to dissolve.
3. Add the minced garlic, sliced carrot, and sliced zucchini to the pot, and let them cook for about 5 minutes.
4. Add the sliced mushrooms and cubed tofu, then simmer for another 10 minutes.
5. Stir in the gochugaru, chopped green onion, and sesame oil, cooking for an additional 5 minutes.
6. Season with salt and black pepper to taste, then remove from heat.
7. Serve hot in bowls, garnished with extra green onion if desired.

Nutrition

• Calories: 210
• Protein: 15 g
• Carbs: 17 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, supporting muscle health.
• Packed with vitamins and minerals from fresh vegetables.

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