Doenjang Chickpea and Sweet Potato Jeongol is a hearty Korean stew that marries the earthy flavors of doenjang, a traditional fermented soybean paste, with the sweetness of chickpeas and sweet potatoes. This dish is a delightful symphony of flavors, offering a rich umami base complemented by the natural sweetness and creamy texture of the sweet potatoes and chickpeas. Popular in Korean cuisine for its comforting and nourishing qualities, this jeongol is perfect for a cozy family meal. It’s loved for its depth of flavor and nutritional benefits, as it’s packed with protein and fiber. The stew’s aromatic broth, combined with vegetables and a hint of spice, makes it a favorite for those seeking a wholesome and satisfying dish.
Doenjang Chickpea and Sweet Potato Jeongol
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 1 Piece
- Garlic – 3 Cloves
- Sweet Potato – 2 Cups
- Chickpeas – 1 Cups
- Doenjang – 3 Tbsp
- Zucchini – 1 Piece
- Carrot – 1 Piece
- Spinach – 2 Cups
- Vegetable Broth – 4 Cups
- Soy Sauce – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
7 Grams
Total Fat
1 Grams
Saturated Fat
800 Mg
Sodium
60 Grams
Total Carbohydrates
10 Grams
Dietary Fiber
15 Grams
Protein
8500 Mcg
Vitamin A
Directions
Step 1
Peel and thinly slice the onion and garlic. Set aside.
Step 2
Peel the sweet potatoes and cut them into bite-sized cubes. Rinse the chickpeas thoroughly.
Step 3
In a large pot, heat some oil over medium heat. Add the onion and garlic, sautéing until fragrant.
Step 4
Add the sweet potatoes and chickpeas to the pot, stirring to combine with the onions and garlic.
Step 5
Stir in the doenjang, allowing it to coat the vegetables before adding the vegetable broth.
Step 6
Bring the mixture to a boil, then reduce to a simmer.
Step 7
Add sliced zucchini and carrot, cooking for 20 minutes until vegetables are tender.
Step 8
Add spinach to the pot, cooking for an additional 5 minutes. Stir in soy sauce before serving.
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