Name: Doenjang Jjigae
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 cups Water; 12 Dried Shiitake Mushrooms; 1 piece Kombu; 5 tbsp Doenjang; 1 Zucchini (diced); 1 Potato (diced); 1 Bok Choy (leaves and stems diced separately); 1 cup Button Mushrooms (sliced); 1 Onion (roughly chopped); ½ cup Spring Onion (green part); 1 cup Firm Tofu (cubed)

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Doenjang Jjigae

Korea’s comfort food can now be a part of your home too! When we launched our delicious Doenjang a few months ago, we were inspired by this exact classic recipe! It’s easy, comforting, and absolutely delicious!

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Course: Main Course

Cuisine: Korean

Servings: people

Calories: 158kcal

Cost: 250

Ingredients

4 cups Water
12 Dried Shiitake Mushrooms
1 piece Kombu
5 tbsp Doenjang
1 Zucchini (diced)
1 Potato (diced)
1 Bok Choy (leaves and stems diced separately)
1 cup Button Mushrooms (sliced)
1 Onion (roughly chopped)
½ cup Spring Onion (green part)
1 cup Firm Tofu (cubed)

Instructions

In a large pot, add the water, shiitake mushrooms, and kombu.
Cover with a lid and simmer for 10 minutes.
Now, remove the kombu and mushrooms from the water. You can discard the kombu but reserve the rehydrated mushrooms. We will slice them thinly.
Add the zucchini, potato, bok choy stems, button mushrooms, sliced shiitake mushrooms, and onion to the broth.
Cover with a lid again and simmer for 15 minutes.
Remove the lid and add the bok choy leaves, green onion, and tofu.
Simmer again for 5 minutes and your Doenjang Jjigae is ready!
Enjoy piping hot on a chilly day while curled up in your blanket.