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Doenjang Stew with Tofu

ALLER À LA RECETTE

Doenjang and Yondu give this tofu and vegetable stew a deeply savory broth. It is a generous batch to share with a bowl of rice.

TEMPS DE PRÉPARATION 15 min
TEMPS DE CUISSON 25 min
PORTIONS 10
NIVEAU DE PIMENT

INGRÉDIENTS

  • 300 g shiitake mushrooms, halved
  • 75 g sesame oil
  • 30 g garlic, minced
  • 250 g doenjang (Korean soybean paste)
  • 600 g onion, diced
  • 600 g potato or sweet potato, diced
  • 4500 ml water
  • 100 ml Yondu
  • 600 g zucchini, diced
  • 600 g firm tofu, cubed
  • 10 g gochugaru (Korean chili flakes)
  • Scallions and fresh chili, for garnish (optional)

INGRÉDIENTS
  • 300 g shiitake mushrooms, halved
  • 75 g sesame oil
  • 30 g garlic, minced
  • 250 g doenjang (Korean soybean paste)
  • 600 g onion, diced
  • 600 g potato or sweet potato, diced
  • 4500 ml water
  • 100 ml Yondu
  • 600 g zucchini, diced
  • 600 g firm tofu, cubed
  • 10 g gochugaru (Korean chili flakes)
  • Scallions and fresh chili, for garnish (optional)

INSTRUCTIONS

  1. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and garlic and cook for 2 minutes.
  2. Stir in the doenjang and cook for 1 minute. Add the onion, potato, water and Yondu.
  3. Bring to a boil and cook for about 10 minutes, until the potato is nearly tender.
  4. Add the zucchini, tofu and gochugaru and cook for 5 minutes more, or until the vegetables are tender.
  5. Garnish with scallions and fresh chili if desired. Serve with rice on the side.

INSTRUCTIONS
  1. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and garlic and cook for 2 minutes.
  2. Stir in the doenjang and cook for 1 minute. Add the onion, potato, water and Yondu.
  3. Bring to a boil and cook for about 10 minutes, until the potato is nearly tender.
  4. Add the zucchini, tofu and gochugaru and cook for 5 minutes more, or until the vegetables are tender.
  5. Garnish with scallions and fresh chili if desired. Serve with rice on the side.

PRODUIT ASSOCIÉ

Sempio vegan doenjang Korean fermented soybean paste 460g

Doenjang végan
Pâte de soja fermentée traditionnelle

RECETTES ASSOCIÉES

A bowl of rich, creamy red vegan tomato soup, garnished with fresh basil.

Soupe de tomates végane

A bowl of rich, creamy red vegan tomato soup, garnished with fresh basil.

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Doenjang Stew with Tofu

TEMPS DE PRÉPARATION 15 min
TEMPS DE CUISSON 25 min
PORTIONS 10
NIVEAU DE PIMENT

INGRÉDIENTS

  • 300 g shiitake mushrooms, halved
  • 75 g sesame oil
  • 30 g garlic, minced
  • 250 g doenjang (Korean soybean paste)
  • 600 g onion, diced
  • 600 g potato or sweet potato, diced
  • 4500 ml water
  • 100 ml Yondu
  • 600 g zucchini, diced
  • 600 g firm tofu, cubed
  • 10 g gochugaru (Korean chili flakes)
  • Scallions and fresh chili, for garnish (optional)

INSTRUCTIONS

  1. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and garlic and cook for 2 minutes.
  2. Stir in the doenjang and cook for 1 minute. Add the onion, potato, water and Yondu.
  3. Bring to a boil and cook for about 10 minutes, until the potato is nearly tender.
  4. Add the zucchini, tofu and gochugaru and cook for 5 minutes more, or until the vegetables are tender.
  5. Garnish with scallions and fresh chili if desired. Serve with rice on the side.