Doenjang Zucchini Mushroom Bowl is a delightful Korean dish that combines the earthy flavors of mushrooms and zucchini with the rich, savory taste of doenjang, a traditional Korean fermented soybean paste. This dish is a perfect example of Korean home cooking, offering a balance of umami and fresh vegetable flavors. It is typically served over rice, making it a hearty and nutritious meal. The mushrooms add a meaty texture, while the zucchini provides a light crispness, all coated in the aromatic doenjang sauce. Loved for its simplicity and depth of flavor, this bowl is both comforting and satisfying, making it a popular choice for both vegetarians and non-vegetarians.
Doenjang Zucchini Bowl
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Zucchini – 2 Piece
- Mushroom – 200 Grams
- Doenjang – 4 Tbsp
- Garlic – 3 Clove
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Green Onion – 2 Piece
- rice – 4 Cups
- Water – 500 Ml
- Sesame Seeds – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
800 Mg
Sodium
55 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
4 Grams
Sugars
Directions
Step 1
Wash and slice zucchini and mushrooms thinly.
Step 2
Heat sesame oil in a pan and sauté garlic until fragrant.
Step 3
Add mushrooms and cook until they soften.
Step 4
Stir in zucchini slices.
Step 5
Mix doenjang with water to form a sauce, then pour into the pan.
Step 6
Add soy sauce and simmer for 10 minutes, stirring occasionally.
Step 7
Garnish with chopped green onions and sesame seeds before serving over rice.
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