Doenjang Stew Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features home-style doenjang stew with tofu, zucchini, and potatoes in a savory soybean paste broth, served with rice.
This lunchbox features home-style doenjang stew with tofu, zucchini, and potatoes in a savory soybean paste broth, served with rice. It is perfect for lunch or dinner when you want warm soup and a satisfying meal.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 826g serving): 520.7 kcal · protein 23g · carbohydrate 91.4g · fat 6.9g · sodium 1016.8mg
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: The saltiness of doenjang varies by brand, so it is better to adjust the seasoning at the end rather than adding too much at first.
Tips: Tofu can break apart if stirred too firmly, so cook it by gently spooning the broth over it.
Tips: When packing the stew, let it cool slightly before closing the lid to reduce condensation.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Tofu — 100 g
- Korean zucchini — 0.5 pc
- Potato — 0.5 pc
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 5 pc
- Dried kelp — 1 piece
- Onion — 0.3 pc
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Water — 300 ml