Korean Doenjang-Jjigae (Soybean Paste Soup)
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:
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Ingredients for - Korean Doenjang-Jjigae (Soybean Paste Soup)

1. Vegetable stock - 3 cups
2. Water - 3 cups
3. Garlic, coarsely chopped - 2 cloves
4. Korean soy bean paste (doenjang) - 2 tablespoons
5. Firm tofu, drained and cubed - ½ (16 ounce) package
6. Green onions, chopped - 4
7. Zucchini, halved and cut into 1/2-inch slices - 1
8. Jalapeno pepper, sliced - 1

How to cook deliciously - Korean Doenjang-Jjigae (Soybean Paste Soup)

1. Stage

Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.

2. Stage

Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

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