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Name: Doenjang-jjigae
Total time: 40 min
Yield: Serves 4
Cuisine: Korea
Ingredients: 10 dried anchovies; 10 g dried kelp; 800 ml water; 3 tbsp doenjang; 300 g firm tofu; 1 potato; 1 zucchini; 1 onion; 2 cloves garlic; 1 tsp gochugaru; 2 green onion

Its ingredients rise out of the pile.

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Korea40 minServes 4之前做过

Doenjang-jjigae

된장찌개 · Doenjang-jjigae

食材11

dried anchovies10
dried kelp10 g
water800 ml
doenjang3 tbsp
firm tofu300 g
potato1
zucchini1
onion1
garlic2 cloves
gochugaru1 tsp
green onion2

海鲜蔬菜其他香料与酱料

做法

Simmer the anchovies and kelp in the water for 15 minutes, then strain out the solids.
Return the broth to the pot and stir in the doenjang until dissolved.
Add the potato, cut into chunks, and simmer for 8 minutes.
Add the onion, zucchini, and minced garlic, and cook for 5 minutes more.
Add the tofu, cut into cubes, and the gochugaru, and simmer until the vegetables are tender.
Finish with sliced green onion and serve bubbling hot with rice.