Zucchini Doenjang Stew recipe - ingredients, nutrition and when to eat it
This home-style stew gently simmers zucchini, tofu, and onion in a doenjang broth.
This home-style stew gently simmers zucchini, tofu, and onion in a doenjang broth. Its savory flavor has a subtle sweetness, making it a lovely match for a bowl of rice and a warm, satisfying lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 563g serving): 150.4 kcal · protein 14.1g · carbohydrate 14.2g · fat 5.2g · sodium 1012.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Doenjang varies in saltiness by brand. Start by stirring in one tablespoon, then taste and adjust the seasoning at the end.
Tips: Cut the zucchini a little thick so it holds its shape during a long simmer.
Tips: Add the tofu at the end and stir gently to keep it from breaking apart.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Tofu — 0.3 block
- Onion — 0.3 pc
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 5 pc
- Kombu — 1 sheet
- Green onion — 0.1 pc
- Garlic — 1 clove
- Water — 300 ml