Main ingredients 🥩
Boiled chickpeasZucchiniOnionGreen onionTofuCheongyang chili pepperRed snow crab coin brothDoenjang (soybean paste)Minced garlicGochugaru (red pepper flakes)
Striker Chef's Chickpea Doenjang Jjigae
A healthy doenjang jjigae packed with satisfying boiled chickpeas instead of rice, meant to be eaten with a spoon.
🙋 Recommended for
- ⭐ Those who want a healthy and satisfying meal while reducing carbohydrate intake.
- ⭐ Those who want to try a unique and flavorful doenjang jjigae.
Ingredients needed 🛒2 servings
- Boiled chickpeas 1 cup
- Zucchini 1/2
- Onion 1/2
- Green onion 1/2 stalk
- Tofu 1/2 block
- Cheongyang chili pepper 1
- Red snow crab coin broth 1 cube
- Doenjang (soybean paste) 1.5 tbsp
- Minced garlic 1/2 tbsp
- Gochugaru (red pepper flakes) 1/2 tbsp
Recipe 🍳
- In a pot, add water, 1 red snow crab coin broth cube, doenjang, and minced garlic to create the base broth, and bring it to a boil.
- Since this is a stew meant to be eaten with a spoon like rice, cut the zucchini and onion into slightly smaller, square pieces than usual.
- Finely chop the green onion into rings and also cut the tofu and Cheongyang chili pepper into small pieces.
- Add the prepared zucchini, onion, green onion, and the pre-boiled chickpeas to the boiling doenjang broth.
- Add gochugaru and Cheongyang chili pepper for spiciness and boil together.
- Finally, add the tofu and simmer on low heat until all the vegetables are tender and well-cooked to complete the dish.
- Dissolve red snow crab coin broth, doenjang, and garlic in water and boil.
- Chop zucchini, onion, green onion, and tofu into bite-sized pieces.
- Add vegetables and boiled chickpeas to the broth, add gochugaru, and boil.
- Add tofu and chili peppers and boil until vegetables are tender.
Cooking tips 💡
- Using canned pre-cooked chickpeas can significantly reduce cooking time.
- Simmer for a long time until the vegetables are very soft and mushy to allow the doenjang flavor to deeply penetrate the chickpeas and vegetables.
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