Soups & Stewsclosetcooking
Doenjang Jjigae (Korean Soybean Paste Stew)
This week instead of making a Japanese style miso soup for breakfasts I made a Korean style miso soup. Korean miso soup or doenjang Jjigae uses the Korean form of miso doenjang (aka dwenjang, aka
👥 1 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Heat the oil in a small sauce pan.
2
Add the garlic and ground dried chili pepper and saute until the garlic is fragrant.
garlic (chopped)1 cloveground dried chili pepper (optional)1 teaspoon
3
Add the dashi, onion, tofu, zucchini, jalepeno pepper and simmer until the onions and zucchini are tender.
dashi1 cupsmall zucchini (sliced)1/2
4
Remove from heat.
5
Mix the doenjang and gochujang with some of the liquid in a small bowl.
doenjang1 tablespoongochujang (optional)1 teaspoon
6
Stir the doenjang and gochujang into the soup.
doenjang1 tablespoongochujang (optional)1 teaspoon
7
Pour the soup into a bowl and top with the green onion.
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