Hearty Zucchini and Tofu Soybean Paste Stew
Easy Zucchini and Tofu Doenjang Jjigae Recipe for Beginners
Tofu, made from soybeans, is low in calories and high in water content, making it perfect for mellowing the saltiness of soybean paste stew (Doenjang Jjigae). It also provides a satisfying feeling of fullness, helping to prevent overeating and even aiding in weight management. Let’s learn how to make this comforting Doenjang Jjigae with zucchini and tofu. Its warm, savory broth and hearty ingredients will have you finishing the bowl in no time.
Stew Ingredients- 200g Zucchini (approx. 1/3 medium)
- 150g Tofu (1/2 block)
- 0.5 Onion
- 0.5 Green Onion
- 1 liter Water
Seasoning Ingredients- 2 Anchovy/Kelp stock cubes (or 1 liter Anchovy-Kelp broth)
- 1.5 Tbsp Doenjang (Korean soybean paste, adjust to taste based on saltiness)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soup Soy Sauce (or Saeujeot/fermented shrimp)
- 1 Tbsp Minced Garlic
- 2 Anchovy/Kelp stock cubes (or 1 liter Anchovy-Kelp broth)
- 1.5 Tbsp Doenjang (Korean soybean paste, adjust to taste based on saltiness)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soup Soy Sauce (or Saeujeot/fermented shrimp)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare all your ingredients. Cut the tofu into 1.5cm thick pieces. Slice the green onion thinly on an angle. Cut the zucchini in half lengthwise, then slice into 0.5cm thick half-moons or your preferred shape. Dice the onion into roughly 1.5cm cubes. Cutting the ingredients into larger pieces like this adds a pleasant texture and makes the stew more refreshing.
Step 2
Now, it’s time to prepare the base broth for our delicious Doenjang Jjigae. You can conveniently use 2 stock cubes for anchovy and kelp broth, or prepare 1 liter of homemade broth by simmering dried anchovies and kelp. I’ll be using 2 stock cubes dissolved in 1 liter of water.
Step 3
Once the broth begins to boil vigorously, place 1.5 tablespoons of Doenjang and 0.5 tablespoons of Gochujang into a fine-mesh sieve and stir them into the broth. Sieving the pastes ensures they dissolve smoothly, resulting in a velvety texture. The amount of Doenjang can be adjusted based on the saltiness of your homemade paste. Taste and add more if needed.
Step 4
When the broth with the dissolved pastes starts to bubble again, add the zucchini and onion first. These vegetables will cook in the broth, releasing their natural sweetness and enriching the overall flavor of the stew.
Step 5
Add 1 tablespoon of minced garlic, then reduce the heat to medium and simmer for about 5 minutes. The zucchini and onion should start to soften slightly.
Step 6
After 5 minutes, add the prepared tofu and green onions. Now your stew is almost ready!
Step 7
Finally, season with 1 tablespoon of soup soy sauce. (Alternatively, you can use Saeujeot for seasoning). Bring to a boil over medium-high heat, then reduce to low heat and simmer for another 10 minutes. This simmering process allows the tofu to absorb the rich soybean paste flavor, making it plump and delicious. Enjoy your warm and savory Zucchini and Tofu Doenjang Jjigae!
