Korean soybean paste stew (Doenjang-jjigae: 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.

Peel and cut 1 medium potato into half-inch cubes, around one cup.

Cut 1 medium onion into half-inch cubes, around one cup.

Cut 1 cup of zucchini into half-inch pieces.

Add 4 green chili peppers for flavor.

Mince 4 cloves of garlic.

Prepare 7 large dried anchovies by removing the guts and heads, then place them in a pouch.

Remove the intestines from 4 large tiger shrimp and cut them into small pieces.

Add 2.5 cups of water to the pot and bring to a boil over medium-high heat.

Once boiling, add 1/4 cup of doenjang and 1 tablespoon of doenjang, total of 5 tablespoons.

Cover the pot and reduce heat to medium, cooking for 20 minutes.

Cut tofu into half-inch cubes.

Chop green onion.

After 20 minutes, add the tofu and stir gently.

Clean around the pot with a wet paper towel if needed.

Serve the doenjang jjigae with rice and kimchi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens