Korean miso soup(Doenjang Jjigae)
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Prepare all the ingredients.
Dice the garlic cloves. Cut the potato and zucchini in medium thin pieces. Cut the onion and mushrooms.
- 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.
- 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.
Remove the pot from heat and garnish with some scallions.
Enjoy your meal!