David Chang And Doenjang Chigae (Korean Bean Paste Stew)

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1 tablespoon olive oil

2 garlic cloves, minced

8 cups water

1/4 cup plus 2 tablespoons doenjang (Korean soybean paste) or dark miso

2 tablespoons soy sauce

1 tablespoon organic sugar

1/2 teaspoon Korean red pepper powder (kochukaru)or Aleppo chilies

1 zucchini, cut in half lengthwise, and thinly sliced

4 shitake mushrooms, stems removed, cut into 1/2 inch pieces

14 ounces tofu, cut into 1/2 inch cubes