I put eggplants, pumpkins, and mushrooms.
Eggplants and mushrooms come out with water, so I don't put onions but a lot of green onions.
If you like eggplants, you can cut them into big pieces,
If you want to eat it softly, you can cut it into half-moon shapes and 0.5cm thick like me.
If you slice it too thinly, it'll get crushed and messy when it's fully cooked.

Make a savory soybean paste sauce.
Each house has a different salty taste of soybean paste and red pepper paste, so please adjust it to your taste.
If the soybean paste is salty enough, skip the soy sauce!

Drain the tofu on a sieve and crush it by pressing it with the back of a knife.
It doesn't matter if you wrap it in hand or hemp and crush it while squeezing the water.
Rather than mashing it too gently, I like the indifferently crushed texture.

I like the flavor of perilla oil more when I make soybean paste.
Put 2 spoons of perilla oil and make green onion oil first.
Cut one Cheongyang pepper into small pieces and stir-fry it together.
It's kind of spicy, so if you mix it with rice, it's delicious.

Stir-fry the perilla oil so that it gets cut in the green onions, then add the eggplants first and stir-fry them together.

After frying the eggplant in green onion oil, add pumpkin and mushrooms and stir-fry them together.
I put in mushrooms because I have mushrooms, so please put in the mushrooms you like.
Shiitake mushrooms are good, and enoki mushrooms are good, too. ^^

Stir-fry the vegetables once, add half of the soybean paste sauce in advance, and stir-fry it again.
The vegetables taste good, so it's perfect for seasoning when you mix them with rice later.

I think it'll be good if you eat it like this. Haha
If you don't want to cook it well like doenjang, just stir-fry it like this and eat it with rice.
You can eat the eggplants more chewy.

Pour in the rice water.
Add half of the nickel ingredients to soak.
It's good to make it simple with rice and broth again.

Pour water and add the remaining seasoning.
At this time, don't put it all at once, but taste it.

Add mashed tofu, mix well and bring to a boil.
Bring to a boil over medium heat, stirring gently.
Turn off the heat when the vegetables are tender.

After boiling, cover and let it simmer for about 3 minutes.
Vegetables are moistened with seasoning and deepens the taste deepens the taste.

The soybean paste that I made this time was so delicious even if I made it with a rice bowl sauce because it was barely wet.
If you eat rice with seasoned eggplant and soybean paste, you're done with a healthy meal!