Put some cooking oil in the pot and stir-fry 2 soybean paste and 1 ssamjang Hodul's uses commercial doenjang In the case of commercially available sauces, minced garlic seasoning doesn't seem to go well, so I omit it, but if you use home soybean paste, you can add 0.5 minced garlic to create a deeper taste

I stir-fried soybean paste and ssamjang with sliced pork belly. If you're worried about the smell, you can add 1 cooking wine and stir-fry it together. (Not Hodul mom

When the meat is stir-fried, add water and bring to a boil At this time, you can use rice water instead of broth. For the spicy taste, I cut a chili pepper and made it for him

Trim the vegetables for the soybean paste stew Slice the radish thinly,

I cut the zucchini into half-moon shapes

I cut half of the onions

I cut the tofu into cubes

When the soybean paste water starts to boil, add radish, onion, zucchini, and tofu and boil more

I added vegetables and chopped green onions while boiling.

Fill it with 0.5 salt and add 1 red pepper powder

After thinking about it, I decided to put in clams! (You can skip clams)

I rinsed the clams and put them in the stew. (I heard you don't have to do that) I also put enoki mushrooms in and boiled them

When all the ingredients are cooked, the meat restaurant's doenjang-jjigae is done

I put it in a small earthen pot and heated it'

It's cool with clams and radish, and it's slightly greasy with pork belly instead of beef brisket