Soybean Paste Stew ( Doenjang-jjigae, 된장찌개), with Cheonggukjang Vegetarian and Vegan # shorts

This is one of Korean soy bean paste soups with extra strong( intense fermented flavor) soy bean paste, Cheonggukjang, which is similar to Japanese nattō. t is really savory and very nutritious. It has many health benefits including aiding in digestion and blood circulation, anti-aging effects, etc. If you can find this Cheonggukjang in your local korean market, I recommend you to give it a try. Ingredients 2 tablespoons Soybean paste, 된장 1 small ball of Extra-Strong Fermented Soybean Paste, Cheonggukjang, 청국장( like 3 Tbsp), if you can not find, you can add 1 additional regular soybean paste to make Doenjang-Jjigae. splash of mirim, optional 1 ½ cup Vegetable Broth 1 medium size onion, cut into bite size 1 medium size potato, cut into bite size 3 cloves garlic, minced 1/2 to 1 block firm tofu, cubed Mushrooms-1/2 of small enoki mushroom packet and 2-3 shitake mushrooms 1/2 small zucchini, cut into bite size 2 bok chosy, chopped, seperate white and green part 1 jalapeño or serrano pepper, sliced, optional 1 green onion, chopped Korean Radish, a handful, optional Instructions 1. In a small pot, bring 1 and a half cups of water or broth to a boil with potato and onion pieces( 5 minutes). I used vegetable broth 2. Add garlic, optional rice wine( mirin), and black pepper 3. Add white part of bok choys and zucchini for a couple of minutes. 4. Add soybean paste and cheongojan and cook for a couple of minutes 5. Add Tofu, mushrooms, and green part of bok choys.Let it simmer until everything is cooked through. 6. Garnish with chopped spring onion and chopped optional jalapeñoor serrano pepper. 7. Serve with a bowl of rice. #koreanrecipe #vegetarianrecipes #veganrecipes