Known as doenjang jjigae in Korea, this simple fermented soybean paste soup with tofu is tasty, easy to make, and full of vegetables like zucchini, onions, potatoes, and mushrooms. It's a true Korean recipe that's usually served with rice and other side dishes. Garnish with sliced green onions.
Ingredients
- 3.5 cups water
- 3 tablespoons doenjang , Korean bean curd paste
- 1 tablespoon garlic paste
- 0.5 tablespoons dashi granules
- 0.5 tablespoons gochujang , Korean hot pepper paste
- 1 medium potato , peeled and cubed
- 1 medium zucchini , cubed
- 1 medium onion , chopped
- 0.25 pounds fresh mushrooms , quartered
- 1 package soft tofu , 12 ounce
Instructions
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1
Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.
Nutrition Facts
Per serving
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