Full recipe is on my website:
Korean fermented soybean paste stew (doenjang-jjigae), is made with vegetables, tofu, and Korean fermented bean paste. It’s Koreans’ everyday house food. We eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea where I’m from, we eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together.
This is the style I’m going to teach you to make today.
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