Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 2 tablespoons of doenjang (Korean soybean paste)
- 1 tablespoon of gochujang (Korean chili paste)
- 1 onion, sliced
- 2 cloves of garlic, minced
- 4 cups of water or vegetable broth
- 1 zucchini, sliced
- 1 green onion, chopped
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot
Step-by-step instructions:
1. Heat the sesame oil in a pot over medium heat.
2. Add the sliced onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the cubed tofu to the pot and stir for a few minutes until the tofu is lightly browned.
4. Add the doenjang and gochujang to the pot and stir until the paste is well combined with the ingredients.
5. Pour the water or vegetable broth into the pot and bring it to a boil.
6. Reduce the heat to low and let the soup simmer for 10-15 minutes.
7. Add the sliced zucchini to the pot and let it cook for another 5-10 minutes until the zucchini is tender.
8. Season the soup with salt and pepper to taste.
9. Garnish the soup with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 11g
Protein: 8g
Sodium: 700mg
Substitutions for ingredients:
- Firm tofu can be substituted with soft tofu or tempeh.
- Zucchini can be substituted with other vegetables such as mushrooms, spinach, or cabbage.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add seafood such as shrimp or clams to the soup for a seafood version.
- Use chicken or beef instead of tofu for a meat version.
- Add rice cakes or noodles to the soup for a heartier version.
Tips and tricks:
- Use a non-stick pot to prevent the tofu from sticking to the bottom.
- Adjust the amount of gochujang according to your spice preference.
- Do not overcook the zucchini to prevent it from becoming mushy.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Serve the soup with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
Kimchi, pickled vegetables, steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the soup thoroughly to prevent foodborne illnesses.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Doenjang jjigae is a traditional Korean soup made with doenjang, a fermented soybean paste that has been used in Korean cuisine for centuries.
Flavor profiles:
The soup has a savory and slightly spicy flavor from the doenjang and gochujang, and a mild sweetness from the vegetables.
Serving suggestions:
Serve the soup hot as a main dish for lunch or dinner.
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Region: Korean