STEP 1/10
I used four because I have a lot of eggplants
STEP 2/10
The zucchini was cooked, so I used it without seeds
Cut the onion and eggplant pumpkin into bite-size pieces
STEP 3/10
Add 2 pieces of broth to 1400ml of water
I'll make the broth first
Mix 1.5T of soybean paste and 0.5T of red pepper paste
STEP 4/10
Add 1T of minced garlic
Please boil it
STEP 6/10
Add all the onions and zucchini
STEP 7/10
I'll put in Cheongyang chili peppers
STEP 8/10
Add tofu and boil it
STEP 9/10
It needs to boil until the eggplant is soft
If you don't like the texture, you can turn it off and eat it!
STEP 10/10
When the eggplants are cooked, add a handful of green onions and boil it for a while
I think everything goes well with doenjang
If you don't want the eggplant to be too soft, add a little bit of eggplant and try it