Zucchini Tofu Doenjang Stew for One: Add Tofu After the Vegetables Cook

Before cooking for one

Cooking just for yourself? Start with these amounts from the recipe's one-serving column. Check the full ingredient list below for the remaining ingredients and seasonings.

• Tofu: 0.25 block (300 g per whole block)
• Zucchini: 0.25 piece
• Onion: 0.25 piece

Follow the recipe's preparation and cooking steps after measuring; package size is not the amount to use.

Dissolving the doenjang in cold water first by pressing it with the back of a spoon means you will not have to stir for long to break up lumps while the stew cooks. Cut the zucchini lengthwise into four pieces, then slice it 1 cm thick. Cut the onion and tofu into 2 cm pieces. Adjust the size and order of adding the ingredients according to how firm they are.

Ingredients for 1 serving

• Tofu: 1/4 block (300 g per whole block)
• Zucchini: 1/4 piece
• Onion: 1/4 piece
• Doenjang: 1 household eating spoon
• Water: 2 paper cups (180 mL each)
• Garlic: 1 clove

The quantities are based on the app's ingredient list for 1 serving. Household eating spoons and pinches are everyday measures and have not been converted into exact grams or milliliters. Check the package size and cup capacity shown in parentheses as well.

Instructions

• Step 1. Wash the zucchini, cut it lengthwise into 4 pieces, then slice it 1 cm thick. Cut the onion and tofu into 2 cm pieces, and finely chop the garlic.
• Step 2. Pour the water into a pot and dissolve the doenjang by pressing it with the back of a spoon. Add the zucchini and onion, then place the pot over medium heat.
• Step 3. When the broth starts to boil, reduce the heat to medium-low and simmer for 7 minutes. Press the zucchini with the tip of a spoon to check whether it breaks apart easily.
• Step 4. Add the tofu and chopped garlic, and simmer for another 3 minutes. Once the tofu is hot through, turn off the heat and cool a spoonful before tasting for seasoning.

When to Add the Tofu

After the broth boils, cook the zucchini over medium-low heat and check whether it breaks apart easily when pressed with the tip of a spoon. Then add the tofu and garlic and heat until hot through. Rather than stirring vigorously and breaking up the cooked zucchini and soft tofu, gently move them around as if basting them with broth.

Checking the Seasoning, Which Varies by Doenjang

This recipe uses one household eating spoon of doenjang, but saltiness can vary by product. Do not add other salty seasonings before the stew boils; taste it near the end instead. The water amount is based on two cups of 180 mL each. Simmering for a long time in a large pot can reduce the liquid and change the original proportions.

Continue Cooking with Kkinion

You can find the ingredients and step-by-step instructions at Open the zucchini tofu doenjang stew recipe. If you change the number of servings, check the quantities displayed in the app again.

This guide was written by the Kkinion editorial team based on a recipe published on Kkinion, explaining the cooking flow and points to check. It is not a firsthand cooking or tasting review, nor does it verify nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make It Yourself with a Kkinion Recipe

Below are all the ingredients and cooking steps for zucchini tofu doenjang stew. First choose the quantities for the desired number of servings, then follow the preparation and cooking instructions at each step.

Recipe Ingredients

Zucchini tofu doenjang stew · Estimated time: 20 minutes · Equipment: pot

Choose one of the two quantities below to match the number of people you are cooking for.

• Tofu: 1 serving 0.25 block (300 g per whole block) / 2 servings 0.5 block (300 g per whole block)
• Zucchini: 1 serving 0.25 piece / 2 servings 0.5 piece
• Onion: 1 serving 0.25 piece / 2 servings 0.5 piece
• Doenjang: 1 serving 1 household eating spoon / 2 servings 2 household eating spoons
• Water: 1 serving 2 paper cups (180 mL each) / 2 servings 4 paper cups (180 mL each)
• Garlic: 1 serving 1 clove / 2 servings 2 cloves

Full Cooking Instructions

Step 1. Wash the zucchini, cut it lengthwise into 4 pieces, then slice it 1 cm thick. Cut the onion and tofu into 2 cm pieces, and finely chop the garlic.

Check: For 1 serving, the tofu is 300 g, or 1/4 of a block. Use 1 pieces each of zucchini and onion, with each medium-sized vegetable cut into 4 pieces.

Step 2. Pour the water into a pot and dissolve the doenjang by pressing it with the back of a spoon. Add the zucchini and onion, then place the pot over medium heat.

Check: For 1 serving, the water is 2 paper cups measuring 180 mL. Use 1 level household eating spoon of doenjang. If using salty homemade doenjang, dissolve only half at first and use the rest to adjust the seasoning at the end.

Step 3. When the broth starts to boil, reduce the heat to medium-low and simmer for 7 minutes. Press the zucchini with the tip of a spoon to check whether it breaks apart easily.

Check: Start the timer after the broth begins to boil. Leave the lid slightly ajar to prevent the pot from boiling over. For 3–4 servings, use a pot with a capacity of at least 3 L.

Step 4. Add the tofu and chopped garlic, and simmer for another 3 minutes. Once the tofu is hot through, turn off the heat and cool a spoonful before tasting for seasoning.

Check: Stir gently so the tofu does not break apart. If the stew is too salty, add 2 household eating spoons of water per 1 serving, then bring it to a boil again.

Check the ingredients and cooking steps for zucchini tofu doenjang stew

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the quantities or finished appearance may differ.

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