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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)
- ½ (16 ounce) package firm tofu, drained and cubed
- 4 green onions, chopped
- 1 zucchini, halved and cut into 1/2-inch slices
- 1 jalapeno pepper, sliced
Directions
Step 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.
Step 2
Stir in tofu, green onion, zucchini, and jalape?o. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 59 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat0g | 2% |
| Sodium378mg | 16% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber2g | 6% |
| Total Sugars1g | |
| Protein5g | |
| Vitamin C9mg | 46% |
| Calcium154mg | 12% |
| Iron2mg | 13% |
| Potassium185mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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