Super simple recipe Doenjang Jjageuli Doenjang Jjageuli Doenjang
I was rummaging through the freezer of the refrigerator and I saw a worm, so I made doenjang jjageuli with a worm!
2 serving
Within 60 minutes
김씨네쉬운레시피
Ingredients
  • a roar
    200g
  • Tofu
    1/3piece
  • Radish
    1/4
  • Young squash
    1/3
  • onion
    1/2
  • leek
    1handful
  • Cheongyang red pepper
    1-2ea
  • perilla oil
    2T
  • Soybean paste
    3T
  • red pepper paste
    1T
  • Soy sauce
    1T
  • crushed garlic
    1T
  • Anchovy
    10ea
Cooking Steps
STEP 1/7
Cut radish, zucchini, onion, green onion, cheongyang pepper, and tofu into small pieces
STEP 2/7
Put 2T of perilla oil in a pot and add 3T of soybean paste and 1T of red pepper paste. Add 1T of soy sauce and stir-fry Stir-fry it well so that it doesn't burn The unique taste of soybean paste and red pepper paste disappears
STEP 3/7
When the viscosity of doenjang and gochujang gets mushy, pour 500ml of bottled water
Add radish, zucchini, and onion and place on high heat
STEP 4/7
Add the wollong, which has been rinsed two or three times, and 1T of minced garlic * If you have anchovies, please add them now
STEP 5/7
When the soup boils, boil it for another 5 minutes and add tofu * I put it in and boiled it more. *
STEP 6/7
Add tofu, mix it, and add green onions and hot pepper Boil it for 30 seconds and wrap it up
STEP 7/7
The thick bean paste stew has changed to stew. Failed to control the water!
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