Korean Doenjang Jjigae with Tofu, Mushrooms and Courgette
Doenjang jjigae simmered with dissolved doenjang paste, onion, garlic, tofu, mushrooms, and courgette in vegetable stock.
- 300 g firm tofu
- 200 g mixed mushrooms
- 200 g courgette
- 40 g doenjang soybean paste
- 600 ml vegetable stock
- 100 g onion
- 3 whole garlic clove
- 5 g gochugaru red chilli flakes
- 2 tsp sesame oil
- 30 g spring onion
- 3 g salt
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Add to a shopping listHow the shopping list works →- Step 1
Cut tofu into 2cm cubes. Slice mushrooms. Cut courgette into half-moons, 1cm thick.
- Step 2
Dice onion. Mince garlic.
- Step 3
Bring vegetable stock to a boil in a large pot or earthenware bowl (if available).
- Step 4
Add diced onion and minced garlic. Simmer 3 minutes.
- Step 5
In a small bowl, mix doenjang paste with 60ml warm stock to dissolve. Pour into pot, stirring well.
- Step 6
Add tofu cubes, mushrooms and courgette. Bring back to a simmer.
- Step 7
Simmer 12-15 minutes until vegetables are tender and flavours meld.
- Step 8
Stir in gochugaru, sesame oil and salt. Taste and adjust seasoning.
- Step 9
Slice spring onion and scatter over top. Serve hot with steamed rice.
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