@yooinoz: Today’s dinner: Doenjang jjigae, pan fried beef, steamed cabbage with ssamjang. Growing up, my mom always made steamed cabbage, saying it was good for our stomachs. She set it down with the other banchans almost every meal. I barely touched it back then, it was just always there. But somewhere along the way, it became one of those things I crave. Especially with a warm bowl of doenjang jjigae and freshly made white rice. It’s weird how the dishes we overlook as kids become the ones we need the most. 👩🏻‍🍳 Doenjang Jjigae (Korean Soybean Stew) Recipe Ingredients • A small handful of sliced beef • 1/2 potato • 1/2 onion • 1/4 zucchini • 1 tbsp minced garlic • 400 ml water • 1 anchovy broth tablet • 2 tbsp doenjang (Korean soybean paste) • 1 tbsp gochugaru (Korean chili flakes) • 1/2 tbsp gochujang (Korean chili paste) • 1 tbsp fish sauce • Tofu • Enoki mushrooms (optional) How to make • saute the beef with a bit of sesame oil. • Add potato, onion, zucchini, and garlic. Stir for 1–2 minutes. • Pour in 400 ml water. • Add the anchovy tablet, doenjang, gochugaru, gochujang, and fish sauce. • Bring to a boil and cook until everything softens. • Add tofu and any kind of mushrooms if you have any. • Simmer a bit longer and adjust seasoning to taste. #koreanfood #doenjangjjigae #된장찌개 #comfortfood #kbbq

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Tuesday 18 November 2025 03:15:28 GMT