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Doenjang jjigae

  • Date06/24/2014
Doenjang jjigae

Not only the many vegetables, but the doenjang, or soybean paste make this stew very nutritious and great tasting.

Ingredients 60g clams, 50g zucchini, 40g oyster mushroom (sub.: any other mushroom), 1 green pepper, 50g potato, 100g tofu

Seasoning 600ml kelp stock, 2 tbsp soybean paste, 1 tsp crushed garlic, 2 tsp Korean chili powder

Making

① Thoroughly clean clams and soak in salt water for about 20 minutes. Rinse in cold water and drain.

② Cut zucchini to 2cm cubes and separate mushrooms. Slice green pepper diagonally.

③ Peel and cut potato into 2cm cubes then rinse in cold water a few times.

④ Cut tofu in 2cm cubes.

⑤ Put all seasoning ingredients in a pot and boil. Then add 1, 2 and 3 and cook for about 10 minutes or until all ingredients are cooked. Reduce to medium heat, add tofu and cook for 5 more minutes.