Doenjang Mushroom Soondubu with Shiso Leaf Pesto is a delightful Korean dish that blends the earthy flavors of mushrooms with the rich, savory taste of Korean fermented soybean paste (doenjang). The addition of soondubu, or soft tofu, creates a silky texture that perfectly complements the robust flavors. The unique twist comes from the shiso leaf pesto, which adds a fresh and aromatic note to the dish, elevating its overall complexity. People love this dish for its comforting warmth and the way it harmonizes traditional Korean ingredients with a modern twist. It’s perfect for a cozy meal and offers a balance of protein and umami that makes it both satisfying and nutritious.
Doenjang Mushroom Soondubu with Shiso Leaf Pesto
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 1 Piece
- Garlic – 4 Cloves
- Mushroom – 200 Grams
- Doenjang – 3 Tbsp
- Soft Tofu – 400 Grams
- Shiso Leaf – 10 Piece
- Sesame Oil – 2 Tbsp
- Soy Sauce – 2 Tbsp
- Green Onion – 3 Piece
- Red Pepper Flakes – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
3 Grams
Saturated Fat
900 Mg
Sodium
25 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Chop the onion and garlic finely. Slice the mushrooms and set aside.
Step 2
Heat sesame oil in a pot over medium heat.
Step 3
Add chopped onion and garlic, sauté until fragrant.
Step 4
Stir in the mushrooms and cook for 5 minutes until they begin to soften.
Step 5
Add the doenjang, soy sauce, and red pepper flakes. Stir well to combine.
Step 6
Gently add the soft tofu, breaking it into large chunks. Simmer for 10 minutes.
Step 7
For the pesto, blend shiso leaves with a tablespoon of sesame oil. Drizzle over the soondubu before serving.
Step 8
Garnish with sliced green onions and serve hot with steamed rice.
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