#PaikJongWon #DoenjangJjigae #KoreanCuisine
Doenjang jjigae is easier to make than kimchi jjigae!
One of the Korean cuisine's basic recipes, doenjang jjigae!
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Doenjang jjigae (soybean paste stew)
[Ingredients]
Soybean paste 1/3 cup (60g)
Water 4 cup (750mL)
Minced garlic 1/2 tbsp (8g)
Anchovy for broth 10 pieces (20g)
1/2 summer squash (130g)
1/2 onion (80g)
Oyster mushroom 1 cup (80g)
Green onion 2/3 cup (60g)
2 Cheongyang peppers (14g)
1/2 red pepper (7g)
Tofu 1/2 pack (180g)
[Directions]
1. Cut summer squash, onion, and tofu into a decent size.
2. Tear apart oyster mushroom with hands.
3. Cut Cheongyang pepper, red pepper, and green onion at 1-cm thickness.
4. Remove the head and gut from anchovy and break into thirds.
5. Boil trimmed anchovy, water, and onion in a pot.
6. Once the broth boils, add oyster mushroom, summer squash, minced garlic, and soybean paste.
7. When the stew boils, add green onion, Cheongyang pepper, and red pepper.
8. When the stew boils again, add tofu and boil for another minute to finish.