AI-generated imageTomato, Potato and Mushroom Tojang Stew (2 Servings)
Adapted from Sempio's Korean food research: tomato and garlic are sautéed before simmering with fermented soybean paste, potato and mushroom. Two servings is an editorial estimate.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and blanch tomato for about 15 seconds, cool in cold water, peel and cut into roughly 2 cm pieces.
- 02
Mince garlic and dice potato, onion and mushroom to about 2 cm. Remove any sprouts or green areas of potato.
- 03
Heat the oil in a pot over medium heat and sauté tomato and garlic for about 5 minutes, until the tomato softens.
- 04
Add 300 mL water and dissolve 50 g tojang. Bring to a simmer. If substituting ordinary doenjang, adjust for its saltiness.
- 05
Add potato, onion and mushroom; gently simmer until the potato is tender all the way through when pierced with a fork.
- 06
If too salty, add a little hot water. Confirm potato doneness and serve warm.
Helpful source links
Before you cook
Tojang contains soy and may contain wheat; check the package. Fully cook the potato. Refrigerate leftovers within two hours and reheat thoroughly.
Allergens: 대두 / Soy / 大豆, 밀 가능성(토장 제품별 확인) / Possible wheat depending on paste / 製品により小麦を含む場合あり
Image & source credits
AI-generated image.
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