Rice with Tofu, Kimchi, and Thick Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
A comforting home-style meal of warm rice topped with tofu and kimchi, served with thick, savory gang doenjang on the side for mixing in.
A comforting home-style meal of warm rice topped with tofu and kimchi, served with thick, savory gang doenjang on the side for mixing in. The rich, nutty flavor of soybean paste comes together with tangy kimchi and soft tofu. It’s just right for an easy lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 600g serving): 561.9 kcal · protein 19.6g · carbohydrate 82.8g · fat 16g · sodium 1431mg
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 tofu at the end and fold it in gently so it keeps its shape.
Tips: If the gang doenjang is too thick, add water one or two tablespoons at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 100 g
- Napa Cabbage Kimchi — 0.5 cup
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean Zucchini — 30 g
- Onion — 0.3 pc
- Large Green Onion — 0.3 stalk
- Garlic — 1 clove
- Gochujang (Korean chili paste) — 0.5 tsp
- Sesame Oil — 1 tsp
- Cooking oil — 1 tsp
- Water — 100 ml