Doenjang Chickpea and Broccoli Jorim with Perilla Ginger Sauce is a delightful fusion of Korean flavors and wholesome ingredients. This dish combines the nutty, savory taste of doenjang, a traditional Korean soybean paste, with the earthy flavors of chickpeas and the fresh crunch of broccoli. The addition of perilla leaves and ginger in the sauce adds a unique herbal and spicy note, making the dish complex and aromatic. Loved for its rich umami profile and nutritional benefits, this recipe offers a satisfying meal that’s both filling and healthy. Perfect for those seeking a plant-based option with authentic Korean tastes, it’s a dish that warms the heart and excites the palate.
Doenjang Chickpea and Broccoli Jorim with Perilla Ginger Sauce
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 400 Grams
- Broccoli – 1 Piece
- Doenjang – 3 Tbsp
- Garlic – 4 Cloves
- Ginger – 2 Tsp
- Perilla Leaves – 10 Piece
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Spring Onion – 2 Piece
- Water – 500 Ml
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
620 Mg
Sodium
45 Grams
Total Carbohydrates
10 Grams
Dietary Fiber
6 Grams
Sugars
15 Grams
Protein
Directions
Step 1
Rinse and drain the chickpeas. Cut the broccoli into florets and set aside.
Step 2
In a pot, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
Step 3
Stir in the doenjang and soy sauce, mixing until well combined. Add water and bring to a boil.
Step 4
Add chickpeas and broccoli to the pot.
Step 5
Lower the heat and let it simmer for 15 minutes.
Step 6
Chop the perilla leaves and spring onions. Add to the pot and cook for an additional 5 minutes.
Step 7
Adjust seasoning if necessary, then remove from heat. Serve hot with rice or as a side dish.
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