MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Doenjang Jjigae (Korean Fermented Soybean Stew)
Categories: Korean, Stews
Yield: 6 Servings

1 tb Extra virgin olive oil
1 tb Toasted sesame oil
2 tb Gochugaru
1/4 c Onion; diced
2 cl Garlic; minced
3 Green onions; greens and
- whites separate
3 lg Shiitake mushrooms; up to 4,
- sliced
1/2 c Korean squash or zucchini
1 c Yukon gold potatoes or
- any potatoes
3 tb Doenjang
2 tb Soup soy sauce
2 c Vegetable stock; up to 3 c
2 Dashima squares (2")
- (dried kelp)
16 oz Tofu; sliced
1 Green chili pepper or
- jalapeno;
- seeded & thinly sliced

Preparation time: 10 minutes
Cooking time: 20 minutes

The most popular Korean comfort stew!

To a large ddukbaeggi (Korean clay pot) or medium Dutch oven over low
heat, add sesame oil, olive oil, and gochugaru. Use chopsticks or a
wooden spoon to stir the gochugaru in the oil so that it doesn't burn
until it begins to foam (about 1 to 2 minutes). Then, add the garlic,
onion, green onion (white parts only), mushrooms, zucchini, and
potatoes. Saute the vegetables in the chili-infused oil until
fragrant, about 2 minutes.

Add the doenjang and stir until the vegetables are evenly coated.
Then, deglaze the pot with soy sauce. Again, stir the vegetables so
they are evenly coated. Add vegetable stock and raise the heat to
medium-high. Add your dashima and bring your soup to a boil before
reducing your heat to medium. Allow your soup to cook for an
additional 10 minutes, until your potatoes are fork tender.

Add your tofu and green chili pepper and cook for an additional 5
minutes, giving your tofu some time to suck up all the flavors.
Remove the dried kelp and garnish with green onion (green parts).

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
best-doenjang-jjigae-spicy-and-delicious/>

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