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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)
These Vietnamese fried spring rolls are a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this several times since returning, and it's always been a hit. They taste great with dipping sauce.
Simple Mexican Coleslaw
This Mexican-inspired coleslaw is a great twist on a BBQ classic!
Scrambled Eggs and Tomatoes
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.