Doenjang Jjigae aka Korean Bean Paste Soup
Doenjang jjigae, also known as Korean Bean Paste Soup is such a healthy, nutritious, spicy, tasty and comforting dish.
Ingredients
- 6 cups beef stock (or vegetable stock for a vegan recipe)
- 3 Tbsp soybean paste (found at Korean markets-or Amazon, if you can't find it near you)
- 1 tsp Gochujang (to taste)
- 1 small onion (diced)
- 1 tsp garlic (finely chopped )
- 1 medium zucchini (halved lengthwise and chopped)
- 2 small potatoes (or one medium)
- 8 oz firm tofu (diced, or soft if you prefer)
- 4 oz enoki (or sliced, plain white mushrooms)
- 2 green onions (chopped)
- 1 jalapeños (optional chili pepper flakes, to taste)
- cooked sticky rice (as needed to serve)
Instructions
- Place broth, soybean paste, hot pepper paste (if using) in a pot and bring to a boil.
- Once it comes to a boil, add the chopped potatoes, and simmer for 5 or 6 minutes.
- Next, add the zucchini, garlic and onion, continue to simmer about 5 minutes.
- Now add the mushrooms.Then add the tofu and simmer another 5 minutes.
- Lastly, add the green onions and jalapeños. Let the soup come to a boil for a minute, so it's very hot, then immediately place into warmed serving bowls and add a tablespoon or so of cooked rice.
Notes
- Include a bit of beef, if desired.
- I used water with 2 Tbsp of Better than Bouillon in place of stock
Nutrition
Serving: 1 bowl | Calories: 235kcal | Carbohydrates: 36g | Protein: 17g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1109mg | Potassium: 1320mg | Fiber: 5g | Sugar: 7g | Vitamin A: 271IU | Vitamin C: 30mg | Calcium: 130mg | Iron: 3mg
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