Rich Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
Rich Soybean Paste Stew is a home-style dish made by simmering plenty of doenjang with tofu and zucchini until the broth reduces.
Rich Soybean Paste Stew is a home-style dish made by simmering plenty of doenjang with tofu and zucchini until the broth reduces. Its deep, savory flavor is perfect for mixing with rice, making it a satisfying lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 835g serving): 524 kcal · protein 20.9g · carbohydrate 83.4g · fat 11.6g · sodium 1561.9mg
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: If you simmer the doenjang over high heat for too long from the start, it may stick to the bottom, so keep the heat at medium-low.
Tips: Cut the tofu into fairly large pieces so they hold their shape while simmering.
Tips: When mixing it with rice, reduce the broth a little more; if you prefer to eat it with a spoon, add another 50 ml of water.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Doenjang (Korean fermented soybean paste) — 2 Tbsp
- Tofu — 0.3 block
- Korean zucchini — 0.5 pc
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Cheongyang chili pepper (Korean hot pepper) — 1 pc
- Water — 300 ml
- Sesame oil — 1 tsp