Classic Doenjang Jjigae (Soybean Paste Stew)

• porciones: 2 servings
• tiempo activo: 10 minutes
• tiempo total: 25 minutes

Ingredientes

2 cups (480 ml) rice water (see note below)

5 large dried anchovy (deveined)

1 piece dried sea kelp (dashima)

2 heaping tbsp Korean soybean paste (doenjang)

1 tsp Korean chili paste (gochujang)

1/2 small onion (chopped)

1 small zucchini (diced)

4 oz soft tofu (diced)

2 oz (56 g) mushroom (optional)

1 clove garlic (finely minced)

1 tsp Korean chili flakes (gochugaru)

1 fresh chili (sliced)

1 green onion (finely chopped)

Instrucciones

To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or soup pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.

To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat.

Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.

Add garlic, chili flakes, and fresh chili and heat through. Sprinkle green onion and remove from heat. Serve hot with rice.

Nutrición

• Calorías: 84 kcal
• Grasa Total: 1 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 2 g
• Sodio: 534 mg
• Carbohidratos Totales: 11 g
• Fibra Dietética: 3 g
• Azúcares Totales: 6 g
• Proteína: 6 g