Napa Cabbage Doenjang Stew recipe - ingredients, nutrition and when to eat it
This hearty stew simmers napa cabbage and tofu in doenjang (Korean soybean paste).
This hearty stew simmers napa cabbage and tofu in doenjang (Korean soybean paste). The soft tofu goes well with the naturally sweet cabbage, making it a lovely dinner for a chilly evening.
Vegetables · 25 minutes to cook
Nutrition (per 639g serving): 159.1 kcal · protein 16.7g · carbohydrate 12.1g · fat 6.3g · sodium 1027.2mg
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: If the white cabbage stems are thick, add them to the pot 2–3 minutes before the leaves.
Tips: Doenjang varies in saltiness, so start with a little less and adjust the seasoning at the end.
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Ingredients (1 serving)
- Napa cabbage — 150 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Tofu — 100 g
- Dried anchovies — 5 g
- Kombu — 3 g
- Green onion — 10 g
- Garlic — 1 clove
- Water — 350 ml