🇰🇷 South Korea recipe
Doenjang Jjigae
A deeply savory and earthy Korean stew built around doenjang, a pungent fermented soybean paste similar to miso but bolder and more complex. Loaded with tofu, zucchini, mushrooms, and green chili peppers, this is everyday Korean comfort food at its finest.
Prep15 mins
Cook30 mins
Serves3
Difficultyeasy
Ingredients
- 3 tbsp doenjang (Korean fermented soybean paste)
- 200 g firm tofu, cut into 2 cm cubes
- 1 medium zucchini, diced
- 1 medium onion, diced
- 1 medium potato, peeled and diced
- 4 fresh shiitake mushrooms, sliced
- 2 green chili peppers, sliced
- 1 red chili pepper, sliced
- 3 cloves garlic, minced
- 2 green onions, sliced
- 600 ml anchovy and kelp broth
- 1 tsp gochugaru (Korean red pepper flakes)
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 240
- Protein
- 14 g
- Carbs
- 16 g
- Fat
- 12 g
