Imported from Instagram
Super Simple Doenjang Stew
A simple Korean doenjang stew made by sautéing doenjang with sesame oil and minced garlic for deep flavor, then simmering it with anchovy stock cubes, tofu, and vegetables.
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Ingredients
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 2.5 tbsp doenjang
- 600 ml water
- 1 anchovy stock cube (1 cube of concentrated stock)
- 0.5 tofu (half a block of tofu)
- 0.5 Korean zucchini (half a Korean zucchini)
- 0.5 onion (half an onion)
- 0.5 green onion (half a green onion)
- 1 tbsp Korean chili flakes
- 2 Korean Cheongyang chili peppers
Steps
- 1
Add 1 tbsp sesame oil, 1 tbsp minced garlic, and 2½ tbsp doenjang to a pan.
- 2
Sauté over low heat for 1 minute to release the aromas of the doenjang and garlic.
- 3
Add 600 ml water and 1 anchovy stock cube.
- 4
Bring to a vigorous boil over high heat.
- 5
Skim off any foam that rises to the surface.
- 6
Add half a block of tofu, half a Korean zucchini, half an onion, half a green onion, and 1 tbsp Korean chili flakes.
- 7
Boil over high heat for 5 minutes.
- 8
Add 2 Korean Cheongyang chili peppers, bring to a brief boil, and serve.
Notes
The video does not specify how to prepare each vegetable or the exact weights of the tofu and vegetables. The seasoning may vary depending on the sodium content of the anchovy stock cube.
Nutrition per serving
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