Doenjang Jjigae with Tofu and Vegetables

Ingredients

• 2 tablespoons (30ml) sesame oil 2 tablespoons (30ml) sesame oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) gochujang (Korean red pepper paste) 1 tablespoon (15g) gochujang (Korean red pepper paste)
• 2 tablespoons (30g) doenjang (fermented soybean paste) 2 tablespoons (30g) doenjang (fermented soybean paste)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 zucchini, sliced 1 zucchini, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1 cup (150g) firm tofu, cubed 1 cup (150g) firm tofu, cubed
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat sesame oil in a large pot over medium heat.
2. 2.
   Add sliced onion and minced garlic, sauté until fragrant and onions are translucent.
3. 3.
   Stir in gochujang and doenjang, cook for 1-2 minutes to release their flavors.
4. 4.
   Pour in vegetable broth and bring to a boil.
5. 5.
   Add zucchini, carrot, shiitake mushrooms, and tofu. Simmer for 10-15 minutes until vegetables are tender.
6. 6.
   Stir in green onions, soy sauce, sugar, salt, and pepper. Cook for an additional 2-3 minutes.
7. 7.
   Adjust seasoning if needed.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Tofu — For a firmer texture, press the tofu before cubing it. Simply place the tofu between paper towels and place a heavy object on top for 15-20 minutes to remove excess moisture.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier stew or reduce it for a milder flavor.

Tips & Tricks

• For a heartier version, you can add other protein sources like thinly sliced beef or pork.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• Serve the Doenjang Jjigae with a side of kimchi and steamed rice for a complete Korean meal experience.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Adjust the saltiness by adding more or less soy sauce, keeping in mind that doenjang already contains salt.

Serving advice

Serve the Doenjang Jjigae hot in individual bowls, accompanied by a bowl of steamed rice. Garnish with additional chopped green onions for a pop of freshness.

Presentation advice

Present the Doenjang Jjigae in a traditional Korean earthenware pot (ttukbaegi) to enhance the authenticity and keep the stew warm throughout the meal. Sprinkle some sesame seeds on top for an added visual appeal.