Doenjang Stew with Shepherd’s Purse and Tofu recipe - ingredients, nutrition and when to eat it
A hearty Korean stew of spring shepherd’s purse and tofu simmered in a savory doenjang broth.
A hearty Korean stew of spring shepherd’s purse and tofu simmered in a savory doenjang broth. The herb’s fragrant notes pair with the tofu’s soft texture, making it a satisfying dish with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 683.5g serving): 207.7 kcal · protein 19.1g · carbohydrate 17.5g · fat 8.6g · sodium 955.5mg
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: Soil can cling between the roots of shepherd’s purse, so soak it in water, then rinse it several times under running water.
Tips: Add the shepherd’s purse at the end and simmer briefly to preserve its fragrance and bright green leaves.
Tips: Doenjang varies in saltiness by brand. Taste and adjust after simmering rather than adding too much at the start.
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Ingredients (1 serving)
- Shepherd's purse — 60 g
- Tofu — 0.5 block
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Kombu — 1 piece
- Water — 350 ml
- Minced garlic — 0.5 tsp
- Green onion — 0.3 stalk