Doenjang Chickpea and Kale Jjigae is a delightful fusion of Korean culinary tradition with a modern twist. Originating from Korea, jjigae is a popular stew known for its rich and savory flavors, typically using doenjang, a fermented soybean paste, as its base. This version incorporates protein-rich chickpeas and nutrient-dense kale, making it both hearty and wholesome. The earthy tones of doenjang complement the nutty chickpeas and the slightly bitter kale, creating a balanced taste profile that is both comforting and satisfying. People love this dish for its depth of flavor, its nutritious ingredients, and its comforting warmth, making it a perfect meal for any season.
Doenjang Chickpea 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
12 Grams
Total Fat
2 Grams
Saturated Fat
750 Mg
Sodium
46 Grams
Carbohydrates
10 Grams
Dietary Fiber
18 Grams
Protein
Directions
Step 1
Chop the onion and garlic finely. Set aside.
Step 2
Heat sesame oil in a pot over medium heat.
Step 3
Add onion and garlic, sauté until fragrant.
Step 4
Add doenjang and gochugaru, stirring well to combine with the onions and garlic.
Step 5
Add chickpeas and water to the pot. Bring to a boil, then reduce the heat to simmer for 20 minutes.
Step 6
Cube the tofu and add it to the stew, simmering for another 10 minutes.
Step 7
Add kale and sliced scallions, simmer for 5 more minutes. Serve hot.
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