I haven't enjoyed many of The Korean Vegan's recipes to date, but maybe my expectations were too high, you know how that can go. Yesterday I made an adapted version of her doenjang jjigae and it's great.
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doenjang jjigae.
2 tbsp toasted sesame oil
2 tbsp gochugaru
1 small onion, diced
2 cloves garlic, minced
3 green onions, greens and whites separate
5 large shiitake mushrooms, sliced
1 substantial sweet potato
3 tbsp doenjang
2 tbsp soy sauce
500ml vegetable stock, I used mushroom
400-500g firm tofu
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