Doenjang Jjigae Stew
Make this easy Doenjang Jjigae recipe with fermented soybean paste, tofu, zucchini and shrimp. A comforting Korean soybean paste stew served with rice
Servings: 4
Calories: 176kcal
Ingredients
- 1.5 Liters Water
- 200 grams Shrimps - with shells
- 1 Zucchini - also called Marrow
- 1 Red bell pepper
Korean Paste
- 4 tbsp Doenjang - soybean paste
- 1 tbsp Gochujang - fermented chili paste
- 1 tbsp Samjang
Other ingredients
- 500 grams Tofu
- 1 tsp Soy sauce
- 1 tsp Garlic and Ginger paste
Instructions
- Prepare Vegetables, Shrimp and Tofu: Wash all the vegetables. Slice the red bell pepper, from top to bottom in 2.5 cm / 1 inch thickness and then chop them in half. Slice the marrow. Gently cut through the tofu in blocks. Clean the shrimp by removing the head and the guts.
- Make the Soup Base: Prepare a pot and add 1.5 liters. Adjust the heat to medium-high. While waiting for the water to boil, add doenjang, samjang paste, gochujang, garlic and ginger paste, and soy sauce into the pot. Stir to mix them in the water. Add all the vegetables to the pot and cook them for 10 minutes in the boiling water.
- Add other ingredients: Add the blocks of tofu and cook for 8 minutes. Add the cleaned shrimp into the pot and cook for another 2 minutes. Garnish with parsley and serve with fluffy rice.
Nutrition
Calories: 176kcal | Carbohydrates: 9g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 81mg | Sodium: 269mg | Potassium: 341mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1037IU | Vitamin C: 48mg | Calcium: 211mg | Iron: 2mg