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Doengjang Jjigae (Korean Soybean Paste and Vegetable Soup)
KIMCHI KRISTY14Ingredients
60Minutes
110Calories
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Ingredients
US|METRIC
5 SERVINGS
- 5 green onions (/Scallions for the stock)
- 4 green onions (/Scallions for the garnish, optional)
- 3 cloves garlic
- 5 slices ginger (about an inch or so)
- 5 cups broth (depending on how thick you want it, I used homemade Vegetable. Since Vegetable won't overwhelm the other flavors I recommend it the most, and Chicken after that.)
- 1 yellow squash (or Zucchini)
- 1 pkg. tofu (I prefer the texture of soft Tofu, you can also use Firm)
- 10 shrimp
- 1 can clams
- 1/3 cup kimchi (Optional)
- 1/2 bell pepper (Color of your choice)
- 3 doenjang (Plus Tablespoons)
- 1 gochujang (Plus Tablespoons of, I used 2)
- 1 Tbsp. soy sauce
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium1020mg43% |
| Potassium650mg19% |
| Protein14g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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