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Picture of Doenjang Jjigae (Korean Soybean Paste Stew)
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 844 kcal 42 %
  • Fat 29 g 44 %
  • Saturated 5 g 26 %
  • Carbs 81 g 27 %
  • Fiber 14 g 58 %
  • Protein 75 g 149 %
  • Cholesterol 89 mg 30 %
  • Sodium 8064 mg 336 %
  • Calcium 1388 mg 139 %
  • Magnesium 307 mg 73 %
  • Potassium 2507 mg 53 %
  • Iron 14 mg 77 %
  • Zinc 8 mg 77 %
  • Phosphorus 878 mg 125 %
  • Vitamin A 118 µg 13 %
  • Vitamin C 59 mg 65 %
  • Thiamin (B1) 1 mg 57 %
  • Riboflavin (B2) 1 mg 74 %
  • Niacin (B3) 26 mg 160 %
  • Vitamin B6 2 mg 130 %
  • Folate equivalent (total) 165 µg 41 %
  • Vitamin B12 1 µg 43 %
  • Vitamin D 2 µg 12 %
  • Vitamin E 4 mg 29 %
  • Vitamin K 108 µg 90 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Doenjang Jjigae (Korean Soybean Paste Stew)

Ingredients

  • 7 large dried anchovies
  • 4 cups water
  • 1/3 cup doenjang , like Sempio 100 Day Soybean Paste or Sempio Tojang
  • 2 cloves garlic , minced
  • 1 medium russet potato , peeled and cut into 1/4-inch half moons
  • 1 small yellow onion , cut into large chunks
  • 1/2 medium gray squash or green zucchini , cut into 1/2-inch half moons
  • 5 ounces medium firm tofu , cut into 1x1x1/2-inch pieces
  • 1/2 tablespoon fish sauce (optional)
  • 2 green onions , chopped
  • 1 red or green cheongyang or jalapeño pepper , thinly sliced (See Note)

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