Deep and comforting Korean stew, driven by doenjang paste, tofu, and tender vegetables. White rice on the side absorbs the salty, earthy, and piping hot broth.
Ingredients
- 3 tbsp Korean doenjang paste or brown miso
- 300 g firm tofu
- 1 piece zucchini
- 200 g white button or fresh shiitake mushrooms
- 1 piece potato
- 1 piece yellow onion
- 2 cloves garlic
- 1 l water
- 320 g white rice
Method
- Rinse the rice until the water is almost clear, then cook it according to your usual method until tender and slightly sticky.
- Slice the onion, mince the garlic, cut the potato into thin pieces, the zucchini into half-moons, the mushrooms into slices, and the tofu into even cubes.
- Bring the water to a simmer in a wide pot, then dissolve the doenjang paste through a small fine-mesh strainer or directly with a whisk until you have a smooth, fragrant brown broth.
- Add the potato, onion, and garlic, then simmer until the potato begins to soften and the onion becomes translucent.
- Add the mushrooms and continue cooking until they release their water and the broth takes on a woodier aroma.
- Add the zucchini and cook until pliable but still green, without letting it fall apart.
- Gently slide the tofu into the pot and simmer over low heat until heated through to the center and the broth is bubbling gently around the cubes.
- Taste the broth: it should be salty, fermented, and rounded; add a little water if it seems too overpowering, or a little dissolved paste if it seems too flat.
- Serve the jjigae piping hot in bowls, with the white rice on the side to alternate bites of soup and bites of rice.
Nutrition
Per serving
- Energy
- 462.1 kcal
- Protein
- 18.65 g
- Carbohydrate
- 76.01 g
- Fat
- 7.75 g
- Fibre
- 4.12 g
- Calcium
- 114.84 mg
- Iron
- 3.65 mg
- Magnesium
- 115.94 mg
