Recipe for Doenjang Jjigae / Receta para Doenjang Jjigae

This is one of my favorite korean recepes, the beans paste soup. Thanks Global center for holding these great classes for foreigners.


Ingredients:
2 chiitake mushrooms (Letinus edode), 1/2 pack of winter mushroom, 60g oyster mushroom, 1 small sized potato, 1/4 onion, 1/4 green pumpking, 1 red peper, 1 green peper, 1/4 tofu, 1/2 green onion.


Broth:
3 cups of water, soybean paste, 1T peper paste, 1T clear soup flavores with seafood.


How to make:

1. Cut shiitake mushrooms, potato, onion, green pumpking and tofu into cubes.
2. Soak potato in water to get rid of starch.
3. Cut winter mushroom in 2 cm pices and cut oyster mushroom into the same size of winter mushroom.
4. Cut red peper, green peper and green onion diagonally. Remove pepper seds with water.
5. Put soybean paste and pepper paste into 3 cups of eater. Add the clear soup flavores with seafood and boil it.
6. put potato and green pumpking into #5 after boiling them, put onion, shiitake mushroom and oyster mushroom into the soup.
7. when all the ingredients are boiled, place green pepper and winter mushroom in the soup and boil the ingredients again.
8. put green onion before turning the fire off.

Enjoy!