Doenjang-jjigae: It tastes better if you put it in
When I cook soybean paste stew, I usually add a little bit of red pepper paste,,, Some people put miso and some people put in a little sugar? This time, I added cheonggukjang to taste it.
4 serving
Within 20 minutes
재미마미
Ingredients
  • Soybean paste
    3ratio
  • Cheonggukjang
    1ratio
  • Water
    3cup
  • Tofu
    1piece
  • Shiitake mushroom
    2~3ea
  • onion
    1/2ea
  • leek
  • chili
  • perilla powder
  • Red pepper
  • Anchovy
  • Radish
  • Sea tangle
  • Shiitake mushroom
  • leek
Cooking Steps
STEP 1/4
Add kelp, anchovies, radishes, and green onion roots, and boil it after mixing rice water in the soup.
STEP 2/4
Boil soybean paste and cheonggukjang in a 3:1 ratio.
STEP 3/4
Boil raw shiitake and tofu, then add onions.
STEP 4/4
Add green onion and red pepper and boil it a little more, then add perilla powder at the end.
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