Korean inspired · beginner
Korean Soybean Paste Stew With Zucchini And Tofu
A deeply comforting home-style Korean soup featuring earthy fermented soybean paste, delicate tofu cubes, and soft summer squash.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pour the vegetable broth into a medium saucepan over medium heat.
- 02
Add the soybean paste (doenjang) using a fine strainer to dissolve it smoothly into the broth.
- 03
Stir in the minced garlic and gochugaru, bringing the broth to a steady boil.
- 04
Add the sliced zucchini and shiitake mushrooms, then reduce the heat to medium-low to maintain a gentle simmer for 7 minutes.
- 05
Carefully slide the cubed tofu into the simmering stew to avoid splash injuries.
- 06
Simmer for 5 more minutes until the vegetables are tender and the tofu has absorbed the broth's savory flavors.
- 07
Stir in the chopped green onions and remove from heat immediately.
- 08
Ladle into bowls and serve alongside steaming white rice.
A LITTLE KITCHEN KNOW-HOW
Jjigae Stewing
Simmering seasoned broths quickly with fresh vegetables and bean curd for a dense, highly aromatic pot stew.
Notes from the kitchen
- Using a small strainer when adding doenjang prevents coarse paste clumps in your stew broth.
- Do not over-boil after adding tofu so it maintains its tender texture.
- Original home-cooking adaptation inspired by Korean inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
