Spinach and Potato Doenjang Stew recipe - ingredients, nutrition and when to eat it
This simple stew simmers potatoes and spinach in a savory doenjang broth. The hearty broth, tender potatoes, and soft spinach make it a lovely fit for a chilly…
This simple stew simmers potatoes and spinach in a savory doenjang broth. The hearty broth, tender potatoes, and soft spinach make it a lovely fit for a chilly evening meal.
Vegetables · 25 minutes to cook
Nutrition (per 691g serving): 188.1 kcal · protein 11.7g · carbohydrate 34.6g · fat 1.9g · sodium 1016.4mg
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: Spinach can turn mushy if cooked too long, so add it at the end.
Tips: Doenjang varies in saltiness by brand. Start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Potato — 1 pc
- Spinach — 1 handful
- Doenjang — 1 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Onion — 0.3 pc
- Garlic — 1 clove
- Green onion — 0.3 stalk
- Water — 2 cup