Doenjang-jjigae is a Korean soup or stew and one of the simplest, quickest dishes I learned to make while I was in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers. It has a spicy and salty balance to tantalize your taste buds.
Ingredients
- 3 cups vegetable stock
- 3 cups water
- 2 cloves garlic , coarsely chopped
- 2 tablespoons Korean soy bean paste , doenjang
- 0.5 packages firm tofu , 16 ounce
- 4 greens onions , chopped
- 1 zucchini , halved and cut into 1/2-inch slices
- 1 jalapeno pepper , sliced
Instructions
-
1
Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
-
2
Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
Nutrition Facts
Per serving
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