Recipe for doenjang stew with homemade soybean paste!!
Sometimes, doenjang smells bad when you stir-fry it with butter You can make a life-long jjang-jjigae that is deep and doesn't smell at all!!
4 serving
Within 15 minutes
꽃리루
Ingredients
  • Tofu
    200g
  • Radish
    100g
  • onion
    1/4ea
  • Young squash
    1/4ea
  • leek
    1T
  • Sea tangle
    2piece
  • dried shiitake mushroom
    2piece
  • Soybean paste
    1T
  • Butter
    10g
Video
Cooking Steps
STEP 1/5
Cut the radish into small pieces and cut the tofu into squares
Cut zucchini into half-moon shapes.
Cut the onion into cubes.
STEP 2/5
Add a spoonful of soybean paste and butter and stir-fry.
You have to stir-fry enough to make butter stick to the pan
The smell disappears and has a deep taste. Put in the radish right before it burns.
STEP 3/5
Add radish and stir-fry it right before the soybean paste burns.
Water comes out of the radish, and stir-fry until the radish is cooked. If you add radish, it tastes like radish.
STEP 4/5
Add shiitake mushrooms, kelp, minced garlic, and onions. If you add shiitake mushrooms, the soup tastes good, but it's better when mushrooms are in the food. If you have other mushrooms at home besides shiitake, please add them. I put it in when I made the soup because it's dry.
STEP 5/5
When the onions are cooked, add zucchini, tofu, and green onions and boil slightly.
You can eat it now!!! Make sure to try a really simple and relaxing doenjang stew.
When you put shiitake mushrooms and kelp, it tastes better if you add a few anchovies.
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