I cut a head of tofu and half a zucchini and cut it into bite-sized pieces because the soothing was done. I grew up in the open air, so my hair is really chubby and short.

My mother dug it up, cleaned it, washed it clean and dried it. Chop the cheongyang peppers and chop the chives into 3cm pieces.

I used the broth. Add 3 spoons of soybean paste and 1 spoon of red pepper paste and boil.

When the broth boils, add pumpkin and tofu first. If you add tofu from the beginning and it tastes better, add it from the beginning and boil it.

When the pumpkin is cooked to a certain extent, add the dallae, chives, cheongyang red pepper, and minced garlic and boil it a little more.

While the soybean paste stew is boiling, it smells too strong. As expected, it grew up in the open air, so the scent is really good

The queen of spring greens. Dallae doenjang jjigae is done

Pumpkin is soft and tofu is seasoned well, so it's really good. Doenjang jjigae with the smell of dalae

I put in a lot of dalae, so there's a lot of dalae in one spoon.

The tofu looks so delicious because it's big because it's cut into cubes. I added a scent to my usual doenjang jjigae today. I eat spring.

I mix it gently with dalae and tofu soybean paste soup on top of the rice and eat it well. I eat nature in spring. Today, we are going to enjoy the deep scent of wild chives that can only be felt in spring as a stew.

Soybean paste stew is so good when you mix rice. A bowl of rice is a delicious doenjang jjigae. Our soul food, doenjang-jjigae, it's so delicious no matter what ingredients we put in. Today, I'm going to add the queen of spring greens, so it's doenjang jjigae full of scent. They want spring greens that prevent spring fatigue and are too good for immunity. Eat a lot of wild chives and have a healthy and fresh spring.