Soybean Paste Stew ( Doenjang-jjigae, 된장찌개), Vegetarian and Vegan
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Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
9
Low
Nutrition per serving
Calories104.4 kcal (5%)
Total Fat1 g (1%)
Carbs19.3 g (7%)
Sugars5.2 g (6%)
Protein6.9 g (14%)
Sodium1338.2 mg (67%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 tablespoonsSoybean paste
Korean, depending on saltness of your soybean paste, adjust the amount as needed
1 ½ cupVegetable Broth
1 teaspoonKorean red pepper flakes
optional
3cloves garlic
minced
0.33 blockfirm tofu
Mushroom
enoki mushroom or Baby bella mushroom
0.25onion
large, chopped
1jalapeño
or serrano pepper, sliced, optional
0.33zucchini
medium, chopped
1green onion
chopped
0.5potato
small, cubed
Korean Radish
similar portion
Instructions
Step 1
In a small pot, bring 1 and a half cups of water or broth to a boil. I used vegetable broth
Step 2
Add chopped potato, Korean radish, and onion. Continue to boil for 5 minutes.
Step 3
Add garlic, rice wine( mirin), and black pepper
Step 4
Add zucchini and mushroom for an additional 2 to 3 minutes.
Step 5
Add soybean paste. Cover and bring it to boil
Step 6
Add Tofu, red pepper flake( optional), hot pepper( optional), and chopped spring onion
Step 7
Serve with a bowl of rice.
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