MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Doenjang Jjigae
Categories: Beef, Vegetables, Mushrooms, Squash
Yield: 2 servings

5 tb Doenjang (soybean paste);
- more to taste
4 cl Garlic; crushed, coarse
- chopped
1 sm Red onion; in medium dice
1 md Zucchini; in medium dice
5 oz Korean radish; peeled,
- quartered, thin sliced
- across
3 oz Fresh shiitake mushrooms;
- stemmed, caps thin sliced
1 (4") square dasima (dried
- kelp); cracked in small
- pieces
4 Oil-packed anchovies;
- drained
1 tb Soy sauce
Salt
1 Thin, boneless rib-eye steak
- (6 oz); in 1" pieces
Steamed white rice; to serve

To a medium pot, add the doenjang, garlic, onion,
zucchini, radish, mushrooms, dasima, anchovies, soy
sauce and 3 cups cold tap water, and season lightly with
salt. Bring to a boil over high heat, then reduce the
heat to gently boil, stirring once or twice, until the
vegetables start to soften and the broth tastes
intensely savory and as salty as the sea, about 10
minutes. Adjust seasoning with more doenjang or salt as
desired; the stew should be assertively seasoned.

Stir in the steak and continue gently boiling the
jjigae, stirring once or twice, until the meat is just
cooked through, about 5 minutes. Serve with bowls of
fresh white rice.

By: Eric Kim

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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