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Doenjang-Jjigae with Tofu | Hearty Korean Stew
(0)
25 min
Quick
Knuspr-Küche
Ein wärmender Schatz der koreanischen Küche für kühle Herbsttage: Herzhafte fermentierte Sojabohnenpaste verbindet sich mit zartem Tofu, frischer Zucchini, aromatischen Shiitake-Pilzen und feinen Kartoffeln zu einem tiefwürzigen, wohligen Eintopfgenuss.
Preparation method
Preparation & chopping vegetables
Peel the potatoes and cut into bite-sized cubes of approx. 1.5 cm. Wash the zucchini, quarter lengthwise, and slice. Clean the shiitake mushrooms and cut into strips. Cut the tofu into approx. 2 cm cubes.
Wash the spring onions and cut into rings, setting aside some of the greens for garnish later. Peel the garlic cloves and finely chop. Wash the red chili pepper and cut into thin rings.
Preparing broth & cooking vegetables
Heat the dark sesame oil in a medium pot or traditional earthenware pot. Gently sweat the chopped garlic and the white parts of the spring onions in it for 1 minute until fragrant.
Chef's tip
Traditionally, doenjang-jjigae is often enjoyed with Korean rice (baekban) and various side dishes such as kimchi.
If you prefer it milder, you can deseed the chili pepper or halve the amount according to personal taste.
Ingredients
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