Doenjang Jjigae for Toddlers
12+ monthsSoup
10 minPrep
15 minCook
2Servings
MediumDifficulty
A mild version of the classic Korean soybean paste stew with tofu, zucchini, potato, and mushrooms. Deeply savory and comforting.
Allergens
No Added Salt
Do not add salt to food for babies under 12 months. For ages 1–3, limit total sodium to under 800mg per day.
Source: WHO (no added salt for infants) / UK NHS (ages 1–3)
Ingredients
Doenjang1 tsp
Tofu80g
Zucchini30g
Potato1 small
White Button Mushroom2-3
Steps
- 1Dice 1 small potato, 30g zucchini, and 2–3 white button mushrooms into small cubes.
- 2Bring 1 cup water to a boil and cook potato until nearly tender, about 5 minutes.
- 3Add zucchini, mushrooms, 80g diced tofu, and 1 tsp doenjang; stir to dissolve.
- 4Simmer for 5–7 minutes until all vegetables are soft.
- 5Serve warm over rice or as a side soup.
