Doenjang Jjigae - Soybean Paste Tofu Stew
Other than having a few special ingredients on hand, making this Korean dinner table classic is quick and easy. Asian comfort food at its best.
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Servings: 4
Equipment
- Large saucepan, small bowl
Ingredients
- 2 cups Rice starch water (see Notes)
- 6 Dried anchovies
- 1 3-inch Dried sea kelp or seaweed
- 2½ tbsp Doenjang (Korean soybean paste)
- 4 oz Firm tofu, cut into ¾-inch cubes
- ½ medium Onion, diced
- ½ medium Zucchini, diced
- 1 tsp Chili flakes
- 1 clove Garlic, chopped
- 1 medium Fresh chili pepper, sliced
- 1 handful Enoki mushrooms or any other, sliced
- 1 stalk Scallion, cut into ¼ slices
Instructions
- Heat large saucepan over medium-high heat. Toast the anchovies for 1 minute then add rice starch water and kelp. Bring to a boil and simmer 5 more minutes. Remove and discard the anchovies and kelp.Put soybean paste in a small bowl and add ½ cup of the boiling broth. Mash it all together with a fork and then whisk it into the broth. Add onion, zucchini, chili flakes. Bring to a boil, then add tofu, garlic, and chili. Cook for another 2 minutes. Turn heat off.Place enoki mushrooms at the bottom of a serving bowl and pour hot jjigae over, top with scallions and serve with white rice.
Notes
- To make 2 cups of rice starch water, rinse the rice you'll be making white rice once and drain. Add a half cup of water and swirl around for 30 seconds. Add 2 more cups and swirl to make water milky white. Drain over a bowl to use for the soup.
Nutrition
Calories: 59kcal | Carbohydrates: 7g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 703mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg