Doenjang Jjigae: Korean Soybean Paste Stew with Tofu, Courgette and Potato
Inspired by techniques from Serious Eats and NYT Cooking.
A quick anchovy and kelp stock seasoned with doenjang, simmered with potato, courgette, shiitake and tofu, and finished with fresh chillies.
Always check the labels of the products you use.
Method
- 1
Make a quick stock. Put the water, kelp and anchovies in the pan and bring slowly to a simmer. Cook gently for 10 min, then lift out the kelp. The anchovies dissolve and give the stock a savoury backbone.
- 2
Dissolve the paste. Hold the small sieve in the stock and press the doenjang through with the back of a spoon. Sieving stops the thick paste from forming lumps.
- 3
Start the potato. Add the potato and onion and simmer for 6 min. Potato goes in first because it takes longest to soften.
- 4
Add the vegetables. Stir in the courgette and mushrooms and simmer for 5 min, until a knife slides easily into the potato.
- 5
Add the tofu. Slide in the tofu and garlic and simmer for 3 min, stirring gently so the cubes hold their shape.
- 6
Finish. Scatter in the chillies and spring onion, cook for 1 min more and taste. Serve bubbling hot, with rice.
Storage
Keep covered in the fridge for up to 2 days and reheat until piping hot (74 °C). The tofu and potato soften on standing; freezing is not recommended. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
17.6 g protein for 206 kcal = 8.5 g per 100 kcal, so protein gives about 34% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan or Korean earthenware pot (about 2 litres)
- slotted spoon
- small sieve
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 206 kcal |
| Protein | 17.6 g |
| Carbohydrate | 20.8 g |
| of which sugars | 4.4 g |
| of which free sugars | 0 g |
| Fat | 7.6 g |
| of which saturates | 1.2 g |
| Fibre | 5 g |
| Salt | 1.96 g |
Protein per 100 kcal
8.5 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
