Doenjang-Jjigae/Soybean Paste Stew

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   1. Clean blood of beef with cotton cloths, cut into 2.5 cm-square and 0.5 cm-thick.

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   2. Soak brown oak mushrooms in water for 1 hour (50 g), remove stems, wipe water and shred

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   into 4 cm-long and 0.5 cm-wide.

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   3. Cut the tofu into 2 cm-wide, 3 cm-long and 1 cm-thick.

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   4. Mix beef and mushrooms with seasoning sauce respectively.

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   5. Cut green onion and green/red pepper into 2 cm-long and 0.2 cm-wide diagonally.

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   RECIPE

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   1. Preheat the pot, put the beef and mushrooms, stir-fry for 2 min. on medium heat, then add rice

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   washed water.

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    2. Dissolve soybean paste, and boil it for 4 min. on high heat. When it boils, lower the heat to medium, boil it for another 10 min.

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    3. When the paste soaked out fairly, add tofu and coarse red pepper powder, boil it for 2 min. Add

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    green/red pepper and boil for another 1 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.