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Doenjang Jigae

  • Difficulty

    super easy

  • Serves

    6

  • Preparation time

    10min

  • Total time

    38min

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Ingredients

  • Korean soybean paste
    35g
  • Rice wash
    1000g
  • Zucchini
    100g
  • Lentinus edodes
    35g
  • Tofu
    100g
  • Enoki mushroom
    50g
  • Bok choy
    50g
  • Clam
    200g
  • Capsicum frutescens
    2-3
  • Salt
    2g

Preparation

  • step 1

    Pour 1L rice wash and 35g Korean soybean paste into the mixing bowl.

  • step 2

    Boil for 8min/110°C.

  • step 3

    Add 100g of zucchini slices, 35g of lentinus edodes pieces, 100g of tofu cubes, 50g of enoki mushrooms into the mixing bowl.

  • step 4

    Stew for 15mins/105°C/speed 0.5(reverse).

  • step 5

    Add 50g bok choy and 200g clams into the mixing bowl.

  • step 6

    Cook for 5 mins/105°C/speed 0.5(reverse) until all the clams open.

  • step 7

    Pour into a bowl to serve. Add minced capsicum frutescens and 2g salt for seasoning.

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