Photo: Cala
Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)
8 ingredients
15 min + 25 min
6 servings
openrecipes
"One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers."
Estimated Nutrition (whole recipe, rough)
148
Calories
10g
Protein
5g
Fat
18g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Soy Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups vegetable stock
- 3 cups water
- 2 cloves garlic, coarsely chopped
- 2 tablespoons Korean soy bean paste (doenjang)
- 4 green onions, chopped
- 1 zucchini, halved and cut into 1/2-inch slices
- 1/2 (16 ounce) package firm tofu, drained and cubed
- 1 jalapeno pepper, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes