@thekoreanvegan: Hey everyone! Hope you don’t mind my cheeky take on holiday dishes. ;) If you want traditional side dishes, I have those too. But if you’re into something a little bit different, try out this Spicy Doenjang Jjigae. It still astonishes me how popular this recipe is. I’ve now seen so many people cook it out of my book and that thrills me to my toes! For those who don’t have my book *yet* you can find a simplified version below: 1 tbsp sesame oil 1 tbsp gochugaru 1/2 cup diced onion 3 cloves garlic, minced 1/4 cup diced zucchini 1/2 cup diced potato 2 tbsp doenjang 1 tbsp soy sauce 2 to 3 cups vegetable broth 1 16 ounce box medium to firm tofu, sliced 2 tbsp scallion greens Add sesame oil to a ddukbaeggi (Korean clay pot) or Dutch oven over medium-low heat. Then, add gochugaru and stir until it begins to foam (about 1 minute). Add onion, garlic, zucchini, potato, along with doenjang. Stir until veggies are evenly coated. Deglaze with soy sauce and add vegetable broth. Bring to a boil (increase heat to medium-high) and cook until potatoes are tender (around 10 to 12 minutes). Add tofu and cook for an additional 2 minutes. Sprinkle with scallion greens and enjoy with rice. Happy Non-Traditional Holidays! :) #koreanfood #doenjangjjigae #vegan #EasyRecipe #souprecipe

Joanne L. Molinaro (이선영)

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Region: US

Saturday 21 December 2024 23:04:03 GMT