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Doenjang-Jjigae with Tofu | Korean Soybean Paste Soup
(0)
20 min
Quick
Knuspr-Küche
Ein herrlich herzhafter koreanischer Klassiker für kühle Tage: Zarter Tofu, aromatische Shiitake-Pilze und frische Zucchini köcheln in einer tiefwürzigen Doenjang-Sojabohnenbrühe. Wärmend, voller Umami und im Handumdrehen fertig!
Ingredients
Preparation method
Preparation
Pat the tofu dry with paper towels and cut into approx. 2 cm cubes. Wash the zucchini, quarter lengthwise, and cut into bite-sized slices. Clean the shiitake mushrooms and cut into thin slices. Peel and finely chop the garlic cloves. Wash the spring onions and the red chili pepper and cut into thin rings.
Cooking & Finishing
Heat the dark sesame oil in a medium saucepan over medium heat. Gently sauté the chopped garlic for about 1 minute until fragrant.
Pour in the vegetable broth and dissolve the soybean paste (Doenjang) into the hot broth using a whisk or spoon until free of lumps. Bring to a brief boil.
Chef's tip
For a milder version, you can deseed the chili pepper or omit it entirely.
Traditionally, Doenjang-Jjigae is served in a hot earthenware bowl (Ttukbaegi) – keeping the soup piping hot until the very last spoonful.
30 min
Under an hour
