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| Mushroom Doenjang Jjigae (Bean stew) |
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| easy to make and has rich nutrition. If using rice water when cooking Doenjang
Jjigae, it makes more nutty taste. |
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| 4 oak mushrooms, 1/2 onion, 1/2 potato, 1 red pepper, 1 green pepper, 1/2 root of big green onion, 3 big spoonful of soy bean paste(Doenjang), 3 cups of water, 1 small spoonful of red pepper paste, 1 small spoonful of minced garlic. |
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1. Wash oak mushroom and cut it long.
2. Prepare squash, onion and potato and cut into a mouthful cubic.
3. Cut aslant big green onion, red pepper and green pepper, and then remove seeds by
washing with cold water.
4. Put about 3 cups of water into earthenware bowl and stir minced garlic and Doenjang.
Put potato first and boil it.
5. When 4) boils, add oak mushroom, squash, onion, red pepper and green pepper.
6. When vegetables are done and the soup becomes tasty, add powdered red pepper and
season it. |
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