Vegetable Soybean Paste with Rice: Soy Bean Paste with Black Bea
Instead of chunjang, I'm going to use white/soybean-sauce black bean sauce I only made vegetables in the refrigerator without meat: It's a healthy vegetarian dish that's not irritating That's what I thought...When curry rice is boring or when you don't have black bean paste
2 serving
Within 30 minutes
재미마미
Ingredients
  • Potato
    1ea
  • Carrot
    1/2ea
  • onion
    1/2ea
  • King oyster mushroom
    1ea
  • Cabbage
    1/8piece
  • crushed garlic
    1ts
  • perilla powder
    1~2TS
  • leek
    little
  • Oyster sauce
  • Sesame oil
    little
  • Sesame
    little
  • Soybean paste
    2TS
  • Cooking oil
    3~4TS
Cooking Steps
STEP 1/11
Add enough cooking oil and stir-fry soybean paste:
Stir-fry until the oil boils and smells savory
STEP 2/11
Put the stir-fried soybean paste in a strainer and drain the oil
STEP 3/11
Put cooking oil on the pan and stir-fry minced garlic and onions first
STEP 4/11
Stir-fry vegetables such as potatoes, carrots, mushrooms, etc:
Vegetables can be put in whatever you want in the refrigerator, regardless of specific ingredients
STEP 5/11
Put in enough cabbage
STEP 6/11
Add a tablespoon of stir-fried soybean paste first and stir-fry it:
Instead of putting all of it in at once, stir-fry it and taste it to control the amount
STEP 7/11
Add water or broth until the ingredients are submerged
STEP 8/11
Cover and simmer over low heat until ingredients are fully cooked and vegetable water is drained:
STEP 9/11
Fold starch into water and add starch water or add starch powder and mix quickly:
STEP 10/11
Add green onions and turn off the heat:
If it's bland, add oyster sauce to season it
STEP 11/11
Put rice in a bowl, put a lot of vegetable soybean paste sauce, and sprinkle a little bit of sesame oil and sesame seeds:
Eggs are optional!
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