Korean-Moroccanvegetariangluten-freevia groq
Doenjang Jjigae Tagine Stew
A flavorful fusion of Korean doenjang jjigae and Moroccan tagine stew, combining rich soybean paste with aromatic spices.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●2 tablespoons Doenjang (Korean soybean paste)
- ●1 teaspoon Korean chili flakes (gochugaru)
- ●1/2 teaspoon Ground ginger
- ●1/2 teaspoon Cumin powder
- ●1/4 teaspoon Cinnamon powder
- ●1 tablespoon Tagine spices (cinnamon, ginger, cumin)
- ●2 cups Water
- ●2 tablespoons Vegetable oil
- ●1 medium, chopped Onions
- ●3 cloves, minced Garlic
- ●1 medium, sliced Zucchini
- ●2 medium, sliced Carrots
- ●2 tablespoons, chopped (optional) Zesty preserved lemon
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Instructions
- 1
Heat oil in a large Dutch oven over medium heat.
- 2
Add onions and garlic; cook, stirring occasionally, until softened, 5 minutes.
- 3
Add doenjang, gochugaru, ginger, cumin, and cinnamon; cook, stirring constantly, 1 minute.
- 4
Add tagine spices, water, zucchini, and carrots; bring to a boil.
- 5
Reduce heat to low; simmer, covered, until vegetables are tender, 20 minutes.
- 6
Stir in chopped preserved lemon, if using.
- 7
Season with salt to taste.
- 8
Serve hot, garnished with chopped green onions and toasted sesame seeds, if desired.