Doenjang Stew Rice Bowl recipe - ingredients, nutrition and when to eat it
This home-style dish pairs warm rice with savory doenjang stew for a comforting one-bowl meal.
This home-style dish pairs warm rice with savory doenjang stew for a comforting one-bowl meal. It’s easy to put together for lunch or dinner on days when you want something light but satisfying.
Rice bowls · 25 minutes to cook
Nutrition (per 780g serving): 458.3 kcal · protein 20.5g · carbohydrate 77.9g · fat 6.5g · sodium 1373.6mg
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: Instead of adding the doenjang straight to the pot, dissolve a little in a ladleful of broth so it mixes smoothly without lumps.
Tips: Add the tofu at the end so it keeps its shape better.
Tips: The stew can become saltier if simmered too long, so lower the heat once the ingredients are cooked.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Doenjang (Korean soybean paste) — 1.5 Tbsp
- Tofu — 80 g
- Water — 350 ml
- Dried anchovies — 5 g
- Korean zucchini — 50 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 pc
- Korean chili pepper — 1 pc