Korea / Main dishes

Doenjang tofu stew

Name: Doenjang tofu stew
Prep time: 20 min
Cook time: 25 min
Yield: 2 portions
Cuisine: Korea
Ingredients: 300 g firm tofu, cubed; 150 g potato, small cubes; 150 g courgette, sliced; 100 g mushrooms; 700 ml vegetable stock; 2 tbsp doenjang; 1 garlic clove, minced

Doenjang tofu stew in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook25 min

Yield2 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Simmer potato in stock for 10 minutes.
Loosen doenjang with a little hot broth, then stir into the pot with garlic.
Add courgette, mushrooms and tofu and simmer for 10–12 minutes until vegetables are tender.
Taste before adding any salt and serve piping hot with rice.

A little kitchen note

Untested editorial adaptation. Doenjang is salty; use low-salt stock.

Allergen notes

Soy; possible wheat in paste. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 281 kcal
Protein: 22.0 g
Carbs: 26.1 g
Fat: 10.7 g
Fibre: 5.2 g
Total sugar: 7.0 g
Sodium: 1637 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it