Recipe & store guide
KoreanDoenjang jjigae
Savoury Korean stew with fermented soybean paste, tofu, courgette and mushrooms.
- servings
- 4
- Preparation
- 15 min
- Cooking
- 25 min
01
Ingredients
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servings
- 800 mlanchovy and kelp stock
- 3 tbspdoenjang
- 300 gtofu, cubed
- 1 smallcourgette, cut into half-moons
- 1 smallpotato, cubed
- 150 gmushrooms, sliced
- 1green chilli, sliced
- 2spring onions, sliced
Prices and selection may vary in store.
02
Method
- 01
Bring the stock to a boil, whisk in the doenjang and add the potato.
- 02
After ten minutes, add the courgette and mushrooms and simmer until the vegetables are tender.
- 03
Add the tofu and chilli and simmer for five minutes. Finish with spring onion and serve with rice.