Doenjang Spinach Tofu Jjigae is a comforting Korean stew that combines the earthy flavors of doenjang (fermented soybean paste) with the freshness of spinach and the subtle creaminess of tofu. This dish is beloved for its rich umami taste, which is beautifully balanced by the mild sweetness of onions and the slight heat from gochugaru (Korean red pepper flakes). Traditionally enjoyed as a warming meal, this jjigae is both nutritious and satisfying, offering a delightful blend of textures and flavors. It’s a popular choice for those seeking a wholesome, plant-based Korean experience, perfect for any season.
Doenjang Spinach Tofu Jjigae
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 1 Piece
- Tofu – 300 Grams
- Spinach – 2 Cups
- Doenjang – 3 Tbsp
- Gochugaru – 1 Tbsp
- Garlic – 3 Cloves
- Water – 4 Cups
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Green Onion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
850 Mg
Sodium
30 Grams
Total Carbohydrate
6 Grams
Dietary Fiber
5 Grams
Sugars
20 Grams
Protein
Directions
Step 1
Slice the onion and chop the garlic finely. Set them aside.
Step 2
Cut tofu into 1-inch cubes.
Step 3
Chop spinach roughly.
Step 4
In a large pot, heat sesame oil over medium heat. Add onion and garlic, sauté until fragrant.
Step 5
Add water, doenjang, and gochugaru to the pot. Stir well to dissolve the paste.
Step 6
Bring the mixture to a boil, then add tofu and spinach. Cook for 10 minutes.
Step 7
Stir in soy sauce and adjust seasoning to taste. Garnish with chopped green onion before serving.
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