Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
This familiar Korean stew simmers tofu, zucchini, and mushrooms in a savory soybean paste broth.
This familiar Korean stew simmers tofu, zucchini, and mushrooms in a savory soybean paste broth. The rich, salty broth pairs with soft tofu and crisp vegetables for a satisfying lunch or dinner with rice.
Soups & stews · 20 minutes to cook
Nutrition (per 651.5g serving): 182.2 kcal · protein 18.1g · carbohydrate 15.5g · fat 6.9g · sodium 1377.7mg
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: Add the soybean paste after the water starts boiling so it dissolves evenly into the broth.
Tips: Add the tofu later so it keeps its shape better.
Tips: Mushrooms cook at different speeds, so add thicker ones together with the zucchini.
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)
- Water — 350 ml
- Dried anchovies — 5 g
- Doenjang — 1.5 Tbsp
- Tofu — 100 g
- Zucchini — 70 g
- Mushrooms — 50 g
- Onion — 30 g
- Garlic — 1 pc
- Green onion — 15 g
- Red pepper flakes — 0.5 tsp