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PREMIUM
11 INGREDIENTS7 STEPS1HR 25MIN

Doenjang Jjigae (Korean Soybean Paste Stew)

5.0
2 Ratings

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Seung Hee Lee

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This comforting stew is one of the most popular dishes in Korean cooking. You can pretty much put any vegetables and meat you want in it - as long as you have some doenjang and dashima, you've got yourself a comforting, healthy meal!
1HR 25MIN
Total Time

Seung Hee Lee

Pop-up guru, nutritionist, natural wine lover.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2

Dashima Broth

2 oz
Dried Sea Kelp
or Kombu
3 cups
Water
2/3 cup
Mixed Cut Vegetables
onion peel, green onion roots, carrot peels, zucchini ends

Jjigae

2 Tbsp
Doenjang
1/2
Medium  Zucchini
1
Medium  Potato
6 oz
Firm Tofu , cubed
2 oz
Enoki Mushrooms
broken up into small clumps
1/4 cup
Sliced  Scallions
1/2 cup
Beef
or any protein like pork or clams
(optional)
to taste
or Serrano Pepper
(optional)

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Nutrition Per Serving

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CALORIES
360
FAT
8.1 g
PROTEIN
28.7 g
CARBS
42.8 g

Cooking Instructions

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Nutrition Per Serving
Calories
360
% Daily Value*
Fat
8.1 g
10%
Saturated Fat
2.3 g
12%
Trans Fat
0.1 g
--
Cholesterol
38.8 mg
13%
Carbohydrates
42.8 g
16%
Fiber
12.9 g
46%
Sugars
10.9 g
--
Protein
28.7 g
57%
Sodium
1537.4 mg
67%
Vitamin D
0.1 µg
0%
Calcium
440.6 mg
34%
Iron
4.8 mg
27%
Potassium
559.0 mg
12%
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