Doenjang Jjigae for Toddlers

A mild version of the classic Korean soybean paste stew with tofu, zucchini, potato, and mushrooms. Deeply savory and comforting.

Ingredients

Doenjang1 tsp

Tofu80g

Zucchini30g

Potato1 small

White Button Mushroom2-3

Instructions

1. 1Dice 1 small potato, 30g zucchini, and 2-3 white button mushrooms into small cubes.
2. 2Bring 1 cup water to a boil and cook potato until nearly tender, about 5 minutes.
3. 3Add zucchini, mushrooms, 80g diced tofu, and 1 tsp doenjang; stir to dissolve.
4. 4Simmer for 5-7 minutes until all vegetables are soft.
5. 5Serve warm over rice or as a side soup.

Burpi

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