Korean Baechu Doenjang Jjigae
Korean Baechu Doenjang Jjigae is a hearty, savory stew originating from Korea, featuring fermented soybean paste (doenjang) as its flavor base. It typically includes napa cabbage (baechu), tofu, zucchini, onions, and sometimes mushrooms or chili peppers, all simmered together in a rich, umami broth.
🍽️ Nutrition at a glance
This stew is generally high in protein from the fermented soybean paste and tofu, with a moderate amount of carbohydrates from the vegetables. It provides key nutrients like probiotics, fiber, and vitamins, and a typical serving contains roughly 150-250 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 8.5 g |
| Carbs | 12 g |
| Fat | 4.5 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 380 mg |
| Iron | 2.1 mg |
| Calcium | 45 mg |
| Vitamin A | 85 mcg RAE |
| Vitamin C | 10 mg |
| Vitamin K | 35 mcg |
| Magnesium | 25 mg |
| Phosphorus | 110 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Doenjang Jjigae is a staple of Korean home cooking, valued for its simplicity and depth of flavor from fermentation. Nutritionally, the fermented soybean paste offers beneficial probiotics that support gut health, making it a nourishing comfort food.
