Doenjang-jjigae

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.

 

 

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