Doenjang-jjigae: Korean Soybean Paste Soup Recipe 된장찌개

doenjang

🥗Healthier: miso

💰Cheaper: soy sauce

Miso provides a similar umami flavor with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers more protein and fiber.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili can reduce sodium intake.

seaweed

🥗Healthier: spinach

💰Cheaper: kale

Spinach provides similar nutrients at a lower cost.

Grab all the ingredients and dump them in a bag.

Peel and chop the potato by hand.

Gently slice the tofu into cubes.

Prepare the seafood broth (or use canned seafood broth or chicken broth).

Add potato, onion, and garlic to the broth and cook for 5 minutes, or until just tender.

Add zucchini, mushrooms, and tiny hot pepper to the pot.

Add soybean paste to a ladle, submerge the ladle in the broth, and gently add hot water to break up the soybean paste.

Taste the soup: if it tastes watery, boil it down; if it's too salty, add more hot water; if it's just right, it's good.

Gently place the tofu in the soup to avoid breaking it apart.

Add red pepper flakes to taste.

Cooking Techniques

Spice Level:

Allergens