Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, doenjang-jigae(soybean paste stew). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Doenjang-Jigae(Soybean Paste Stew) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Doenjang-Jigae(Soybean Paste Stew) is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have doenjang-jigae(soybean paste stew) using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Doenjang-Jigae(Soybean Paste Stew):

1. Prepare pork belly (thinly sliced)
2. Take 1 green chilli (chopped)
3. Make ready 1/2 onion (chopped)
4. Take 1/2 zucchini (chopped)
5. Prepare 1 tbsp red pepper powder
6. Prepare 3 tbsp red pepper paste (gf)
7. Take Shrimps (optional)
8. Get Mushrooms (optional)
9. Take Soft Tofu (cut into smaller blocks)
10. Make ready 1 stalk spring onion (chopped)

Steps to make Doenjang-Jigae(Soybean Paste Stew):

1. In a wok, add a bit of oil, add the pork in.
2. Cook until half cooked, then add red pepper powder in.
3. Pour 2 cup of water in, enough to submerge the pork.
4. Add red pepper paste in. Add salt to taste.
5. Once the water is boiling, add zucchini and onions in.
6. Add shrimps and mushrooms. Optional.
7. Add tofu in.
8. Serve with rice.
9. Cover with lid, cook for about 15 mins on medium heat.
10. Add green chillies and spring onions in before serving.
11. Ready to serve and ENJOY!

So that’s going to wrap this up for this exceptional food doenjang-jigae(soybean paste stew) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!