ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
Ingredients:
10 x 10cm/4 x 4" piece dried kelp
5 tbsp doenjang
1-2 medium potatoes, cubed
1 medium white onion, chopped
2 medium-large mushrooms, chopped
1 large garlic clove, crushed
200g/7oz firm or extra firm tofu, cubed
¼-1 tsp gochugaru (Korean chilli flakes) (depending on spice preference)
1 large spring onion (aka scallion), sliced diagonally
Process:
- In a large pot, bring 4 cups (1 litre) water to a simmer and add the dried kelp. Simmer for 5 minutes, then discard the kelp.
- Add the doenjang paste and use a potato masher or slotted spoon to crush the paste so it disperses in the water.
- Add the potato, mushroom and onion to the pot and simmer for 10 minutes.
- Add the tofu and gochugaru and simmer for 5 more minutes.
- Use a ladle to serve into bowls and top with the spring onions and a little more gochugaru. Serve with sticky rice if desired.
Source : discoverdelicious
source https://www.abellkitchen.com/2018/11/doenjang-jjigae-best-soup-recipe.html
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