Dwenjang Jjigae - Soy Bean Soup - Version 2.0 - (된장 찌개)

Cooking is such an interesting thing. Trying to cook in someone else's kitchen is quite a challenge. Trying to find Korean ingredients in a small town proved to be even a greater challenge. I didn't want to buy EVERYTHING, so I only bought the bare minimum ingredients and have been improvising in the kitchen.

Today I made dwenjang jjigae with a beef broth instead of my usual fish broth. You can go and see Version 1.0 here.

Things needed:

• Veggies: Onions, squash, mushrooms, pepper, potato
• Dwenjang
• Tofu
• 1/4 cup of beef
• small piece of daikon radish (moo)
• 1/2 TB of minced garlic
• 1/2 TB of sesame oil

 
I first started by chopping my veggies and draining a bit of beef.



I then added 1/2 TB of sesame oil and 1/2 TB of minced garlic to a pot.



Saute the beef until cooked...



Then add 4 cups of water and a small piece of moo to make the broth. Bring it to a boil.


 
Then add 3TB of dwenjang and bring to a boil again.



Then add your squash, potatoes, and onions...



Throw in your mushrooms and tofu...



Throw in a pepper if you have one on hand.



I didn't have gochugarui, so instead I just added a dash of cayenne pepper. =P



Top it off with some green onions and let everything boil until the potatoes are done. Enjoy!!!



I'm currently making gom tang. I'll show you how to make some yummy moo gook with the broth tomorrow! =)