Korea

Doenjang jjigae

Name: Doenjang jjigae
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 1/2 cups water; a handful dried anchovies dried salted fish; a small piece kombu; 3 tbsp doenjang; 2 tsp gochujang; 1 tsp gochugaru; 3 cloves minced garlic; 1 diced potato; 1 small diced onion; 1 diced zucchini (courgette, baby marrow); 100 g sliced button mushroom; 200 g cubed firm tofu; 2 sliced green chilli; 1 stalk sliced spring onion (green onion, scallion)

Earthy soybean paste, vegetables and tofu in a bubbling pot. Korean comfort at its most humble.

30 minTime

18 gProtein each

mediumSpice

Fermented soybean comfort2 chapters · 1 min read

Make it your way

Grandma's waySoybean paste stew with tofu, potato and zucchini in anchovy stock.

The original

215kcalsame

18 gproteinsame

6 gfibresame

30minutessame

Doenjang jjigae.

Per serving, worked out from the ingredient table.

Ingredients

Water2½ cups

Dried salted fisha handful dried anchovies

Kombua small piece

Doenjang3 tbsp

Gochujang2 tsp

Gochugaru1 tsp

Garlic3 cloves, minced

Potato1, diced

Onion1 small, diced

Zucchini (courgette, baby marrow)1, diced

Button mushroom100 g, sliced

Firm tofu200 g, cubed

Green chilli2, sliced

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Simmer the water with the dried anchovies and kombu for 10 minutes, then strain.
2Dissolve the doenjang and gochujang into the stock through a sieve.
3Add potato, onion and garlic and simmer 8 minutes.
4Add zucchini, mushroom and tofu and simmer 5 minutes.
5Add gochugaru, green chilli and spring onion and simmer 1 minute.

Serve it like this

Serve in the pot it was cooked in, set in the centre of the table with rice and banchan around it. Everyone dips in.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Doenjang jjigae

Earthy soybean paste, vegetables and tofu in a bubbling pot. Korean comfort at its most humble.

30 minTime

18 gProtein each

mediumSpice

Fermented soybean comfort2 chapters · 1 min read

Make it your way

Grandma's waySoybean paste stew with tofu, potato and zucchini in anchovy stock.

The original

215kcalsame

18 gproteinsame

6 gfibresame

30minutessame

Doenjang jjigae.

Per serving, worked out from the ingredient table.

Ingredients

Water2½ cups

Dried salted fisha handful dried anchovies

Kombua small piece

Doenjang3 tbsp

Gochujang2 tsp

Gochugaru1 tsp

Garlic3 cloves, minced

Potato1, diced

Onion1 small, diced

Zucchini (courgette, baby marrow)1, diced

Button mushroom100 g, sliced

Firm tofu200 g, cubed

Green chilli2, sliced

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Simmer the water with the dried anchovies and kombu for 10 minutes, then strain.
2Dissolve the doenjang and gochujang into the stock through a sieve.
3Add potato, onion and garlic and simmer 8 minutes.
4Add zucchini, mushroom and tofu and simmer 5 minutes.
5Add gochugaru, green chilli and spring onion and simmer 1 minute.

Serve it like this

Serve in the pot it was cooked in, set in the centre of the table with rice and banchan around it. Everyone dips in.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Doenjang jjigae

Make it your way

Ingredients

Method

Doenjang jjigae

Make it your way

Ingredients

Method

Make it a meal