Batch Vegetable Doenjang Jjigae
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 50 min · Tofu · vegetarian, vegan, gluten-free, dairy-free, low-carb
184 cal
12g protein
16g carbs
8g fat
per serving · estimated
Ingredients
- 1 3/4 tbsp doenjang soybean paste
- 1 block firm tofu, cubed
- 1 zucchini, diced
- 1 potato, diced
- 1 onion, diced
- 1/2 cup shiitake mushrooms, sliced
- 2 cups kelp stock
- 1/4 tbsp gochugaru chili flakes
- 2 cloves garlic cloves, minced
- 1 stalks green onions
Method (tap to check — screen stays awake)
- Bring the kelp stock to a boil in a large pot.
- Whisk in the doenjang until fully dissolved.
- Add potato, onion, and mushrooms and simmer 12 minutes until the potato softens.
- Add zucchini, garlic, and gochugaru and simmer 6 minutes.
- Gently add the tofu and warm through 4 minutes.
- Stir in green onions, then cool and portion into containers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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