Doenjang soup with eggplant doenjang jjigae doenjang jjigae doen
I added eggplants and it was good so I put it on top
2 serving
Within 15 minutes
김씨네쉬운레시피
Ingredients
  • Branch
    2ea
  • onion
    1/2ea
  • Young squash
    little
  • leek
    1handful
  • Cheongyang red pepper
    1~2ea
  • Tofu
    1/2~1piece
  • Broth
    2ea
  • Bottled water
    1400ml
  • Soybean paste
    1.5T
  • red pepper paste
    0.5T
  • crushed garlic
    1T
Cooking Steps
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 5/10
When it boils
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
Cooking review
5.00
score
  • 490*****
    score
    I'm going to make eggplant doenjangguk with courage! Thank you.
    2022-10-11 07:04
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