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Doenjang-jjigae is a menu that is frequently served on Korean dishes. It's a stew that goes very well with rice. Doenjang(bean paste stew) is a healthy source made by fermenting soybeans. ✤ Ingredients (4 servings) Tofu half, potatoes (medium size) 1, half onion, shiitake mushrooms 2, green onion, pepper half, broth (2 kelp, anchovy 3), water(900ml) ✤ Sauce (rice spoon) 2 tablespoons of Doenjang, Gochujang(red pepper paste) half a spoon ✤ making ① Cut tofu, potatoes and onions into cubes. ② Cut shiitake mushrooms and slice them. ③ Slice green onion and pepper diagonally. ④ Put 900ml of water in a pot, and kelp, anchovies and shiitake mushrooms. Boil it for 10 minutes to make the broth. ⑤ Take out the toppings, and add 2 tablespoons of doenjang and half a spoon of Gochujang ⑥ Put potatoes, onions, shiitake mushrooms, green onions (half and half), pepper Boil the potatoes until they are ripe (approximately 8 minutes). ⑦ When the potatoes are cooked, add tofu and the remaining green onion and boil for 1 minute ✤ TIP ① The reason for putting green onions from the beginning is that the green onions are more concerned. ② Zucchini (OK) instead of potatoes But, do not boil for a long time. #Doenjang-jjigae #bean paste stew #doenjang stew #Korean food #Simple recipe