4 Serves
72 Mins
59 g
5 g
17 g
Prepare the base by simmering the anchovy stock in a large pot until fragrant.
Ingredients, vitamins, and health benefits
Anchovy Stock
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
34 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
757 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
547 mg / 1,250 mgPotassium
1163 mg / 4,700 mgSodium
841 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
144 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Whisk the Doenjang (Korean fermented soybean paste) into the simmering stock until fully dissolved.
Add diced onions, sliced zucchini, and minced garlic to the pot and simmer until the vegetables are tender.
Gently stir in the cubed tofu and season the stew with salt and pepper to taste.
Doenjang (Korean fermented soybean paste)
Onion
Garlic
Zucchini
Salt
Black Pepper
Tofu
Vitamin A
39 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
34 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
757 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
547 mg / 1,250 mgPotassium
1163 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
144 mg / 300 mgCaffeine
0 mgNet Carbs
28
g67
g29
g
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KoreanZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
98 µg / 55 µgAlcohol
0 g