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Doenjang Jjigae (Korean Soybean Paste Stew)

Custo $8, economizar $12

Fonte: Recommended by CookGo

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Broth

    • 💧 600ml water
    • 🐟 6-7 dried anchovies

  • Vegetables

    • 🧄 1/4 tbsp minced garlic
    • 🧅 1 small onion
    • 🥒 1 zucchini
    • 🥔 1 potato
    • 🧈 1/2 block tofu
    • 1 green chili
    • 🧅 1 tbsp chopped green onion

  • Seasoning

    • 2.5 tbsp soybean paste
    • 1/2 tbsp red pepper powder

PASSOS

1

Cut all vegetables into bite-sized pieces.

2

Dice the tofu into cubes.

3

Boil 600ml water with 6-7 dried anchovies for 5 minutes, then remove the anchovies.

4

Dissolve 2.5 tbsp soybean paste into the broth, then add zucchini, potato, and onion. Simmer on medium-low heat for 5-10 minutes.

5

Add tofu, green chili, minced garlic, and green onion. Simmer for another minute.

6

Finish by adding 1/2 tbsp red pepper powder and stir well.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 15g
    Proteína
  • 30g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh vegetables for better taste and texture.Adjust the amount of soybean paste and chili powder to suit your preference.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.