Doenjang Chickpea and Spinach Soondubu Jjigae is a delightful fusion of traditional Korean flavors with a modern twist. Originating from Korea, this stew combines the earthy taste of doenjang, a fermented soybean paste, with the creamy texture of soft tofu, known as soondubu. The addition of chickpeas provides a hearty protein source, making it a wholesome, nutritious meal. Spinach adds a vibrant green color and a boost of vitamins. This dish is loved for its rich umami flavor, slightly spicy kick, and comforting warmth. It’s perfect for those who enjoy a healthy, plant-based meal with a depth of flavor that is both satisfying and invigorating. Enjoyed by many, this stew is best served hot, making it an ideal choice for colder days.
Doenjang Chickpea and Spinach Soondubu Jjigae
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
900 Mg
Sodium
40 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
5 Grams
Sugars
18 Grams
Protein
Directions
Step 1
Chop the onion and mince the garlic and ginger. Set aside.
Step 2
Heat a large pot over medium heat and add the onion, garlic, and ginger. Sauté until fragrant.
Step 3
Add the doenjang and gochugaru to the pot, stirring to combine with the sautéed ingredients.
Step 4
Add the vegetable stock and bring the mixture to a boil.
Step 5
Reduce heat and let it simmer for 10 minutes.
Step 6
Add the chickpeas and soy sauce to the pot. Stir well and simmer for an additional 10 minutes.
Step 7
Gently add the soft tofu and spinach, simmering until the spinach wilts. Serve hot.
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