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Classic Doenjang Jjigae (Korean Soybean Paste Stew)
BEYOND KIMCHEE13Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups rice water (see note below)
- 5 anchovy (large dried, deveined)
- 1 piece kelp (dried sea, dashima)
- 2 Tbsp. soybean paste (Korean, doenjang)
- 1 tsp. Korean chili paste (gochujang)
- 1/2 small onion (chopped)
- 1 small zucchini (diced)
- 4 oz. soft tofu (diced)
- 2 oz. mushroom (optional)
- 1 clove garlic (finely minced)
- 1 tsp. Korean chili flakes (gochugaru)
- 1 fresh chili (sliced)
- 1 green onion (finely chopped)
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