South Korea · East Asia

Doenjang-jjigae

된장찌개

Doenjang-jjigae (placeholder image)
Fermented soybean paste stew with tofu and zucchini, central to the Korean breakfast table.
Advertisement · in-content slot

Doenjang-jjigae

30 minTotal
4Servings
2/5Effort
3/5Wow factor

Ingredients

  • 3 tbsp doenjang
  • 600 ml anchovy-kelp stock
  • 1 small potato, diced
  • 1/2 onion, diced
  • 1/2 zucchini, diced
  • 150 g tofu, cubed
  • 1 green chile
  • 2 cloves garlic, minced
  • 1 scallion

Instructions

  1. Dissolve doenjang in the stock in an earthenware pot.
  2. Add potato and onion
  3. boil 8 min.
  4. Add zucchini, tofu, garlic and chile
  5. simmer 5 min.
  6. Add scallion and serve bubbling with rice.