Doenjang Jjigae
A popular korean home-style dish with doenjang soybean paste, tofu, zucchini, well suited for a family weekly menu.
Ingredients
- Doenjang soybean paste3 tbsp
- Tofu250 g
- Zucchini1 pcs
- Potatoes2 pcs
- Mushrooms150 g
- Spring onion30 g
- Salt1 to taste
- Black pepper1 to taste
Instructions
For Doenjang Jjigae, cut mushrooms, spring onion, doenjang soybean paste and potatoes into convenient pieces.
In a pot, warm a little fat or liquid and gently cook spring onion for 3-5 minutes.
Add doenjang soybean paste, potatoes, mushrooms and spring onion and pour in water.
Bring to a boil, reduce the heat, and cook until the firmest components are tender.
At the end, stir in tofu and zucchini, then season with salt and pepper.
Serve the soup at the right temperature: hot for hearty soups or well chilled for cold soups.
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