Tofu and Mushroom Doenjang Ssambap Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice and leafy greens with gangdoenjang, a thick doenjang stew simmered with tofu and mushrooms.
This lunchbox pairs rice and leafy greens with gangdoenjang, a thick doenjang stew simmered with tofu and mushrooms. The hearty, salty soybean paste goes well with the mushrooms’ chewy texture. It’s a great choice when you want a satisfying yet fresh home-cooked lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 591.8g serving): 489.4 kcal · protein 20.1g · carbohydrate 81g · fat 9.8g · sodium 945.7mg
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: For a lunchbox, let the gangdoenjang cool completely before closing the lid to reduce condensation.
Tips: If it gets too thick, add a tablespoon or two of water and adjust the saltiness to taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 100 g
- Shiitake mushrooms — 2 pc
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Garlic — 1 clove
- Water — 100 ml
- Lettuce — 5 sheet
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp