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Doenjang Jjigae with Tofu and Shiitake Korean Soybean Stew with Tofu and Mushrooms

Name: Doenjang Jjigae with Tofu and Shiitake
Prep time: 14 min
Cook time: 30 min
Total time: 44 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600 ml chicken broth; 3 tbsp doenjang (Korean soybean paste); 1 tbsp sesame oil; 2 clove garlic; 1 tsp ginger; 2 stalk green onions; 0.5 medium onion; 200 g shiitake mushrooms; 400 g firm tofu

Serve the child some soft tofu and a little broth with the mushrooms, tasting first to keep it mild.

Prep Time 15 min

Cook Time 30 min

Servings 4

Calories 580 kcal

Equipment

skillet stove

Ingredients

Produce

garlic 2 clove
ginger 1 tsp
green onions 2 stalk
onion 0.5 medium
shiitake mushrooms 200 g

Protein

firm tofu 400 g

Pantry

chicken broth 600 ml
doenjang (Korean soybean paste) 3 tbsp
sesame oil 1 tbsp

child_care

Kid-Friendly Version

Serve the child some soft tofu and a little broth with the mushrooms, tasting first to keep it mild.

Recipe

Cut the tofu into 2 cm cubes and the shiitake into slices.

child_care Set aside a few plain tofu cubes for the child.

Heat the sesame oil in a pot over medium heat and cook the sliced onion, garlic, and ginger for 3 minutes.

Add the shiitake and cook for 2 minutes until softened.

Stir the doenjang paste into the pot, then pour in the chicken broth. Bring to a simmer.

Add the tofu and simmer for 15 minutes so the broth absorbs the flavors.

Scatter with sliced green onions and serve hot.

child_care Assemble the child's bowl with plain tofu, a little broth, and mushrooms.

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