%2Fimages.kitchenstories.io%2FcommunityImages%2Fc52ee68be30b2b6ab99dc6ddf09e2339_5c0413ec-c336-49c0-a741-917756fd74de.jpg&w=1440&q=90)
Korean miso soup(Doenjang Jjigae)
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Take an easy quiz and discover more recipes you’ll love!
Step 1/ 5
Prepare all the ingredients.
Step 2/ 5
Dice the garlic cloves. Cut the potato and zucchini in medium thin pieces. Cut the onion and mushrooms.
Step 3/ 5
- 1½ tbsp Korean soybean paste
- 2 cloves garlic
- ½ red chili pepper
Boil water in the pot and put 1 tbsp bean paste, garlic and chili into the water. Stir until the paste is fully dissolved. Taste the soup and add more bean paste if it’s too flat.
Step 4/ 5
- ½ onion
- 1 potato
- ¼ green zucchini
- 2 king oyster mushrooms
- 100 g tofu
Add the onion and potato first into the soup and boil over medium heat for 4-5min. Then throw in the rest of ingredient and boil for another 4-5 min. Lastly add the tofu and let is simmer for 3 min.
Step 5/ 5
- scallion
Remove the pot from heat and garnish with some scallions.
Enjoy your meal!
Tags
More delicious ideas for you
