Doenjang-Jjigae/Soybean Paste Stew

• 90 g beef (top roundsirloin)
• 15 g (3 sheets) brown oak mushrooms
• seasoning sauce : 9 g (1/2 tbsp) clear soy sauce, 4.5 g (1 tsp) minced green onion
• 2.8 g (1/2 tsp) minced garlic, 0.5 g (1/3 tsp) sesame salt
• 0.3 g (1/8 tsp) ground black pepper, 4 g (1 tsp) sesame oil
• 700 g (31/2 cup) rice washed water, 75 g (5 tbsp) soybean paste, 250 g (1/2 cake) tofu
• 2.2 g (1 tsp) coarse red pepper powder
• 20 g (1/2 roots) green onion, 15 g (1 ea) green pepper, 20 g (1 ea) red pepper

1. 1. Clean blood of beef with cotton cloths, cut into 2.5 cm-square and 0.5 cm-thick.
2. 2. Soak brown oak mushrooms in water for 1 hour (50 g), remove stems, wipe water and shred
3. into 4 cm-long and 0.5 cm-wide.
4. 3. Cut the tofu into 2 cm-wide, 3 cm-long and 1 cm-thick.
5. 4. Mix beef and mushrooms with seasoning sauce respectively.
6. 5. Cut green onion and green/red pepper into 2 cm-long and 0.2 cm-wide diagonally.
7. RECIPE
8. 1. Preheat the pot, put the beef and mushrooms, stir-fry for 2 min. on medium heat, then add rice
9. washed water.
10. 2. Dissolve soybean paste, and boil it for 4 min. on high heat. When it boils, lower the heat to medium, boil it for another 10 min.
11. 3. When the paste soaked out fairly, add tofu and coarse red pepper powder, boil it for 2 min. Add
12. green/red pepper and boil for another 1 min.

beef, brown oak mushrooms, seasoning sauce, garlic, ground black pepper, rice washed water, coarse red pepper, roots

Taken from www.epicurious.com/recipes/member/views/doenjang-jjigae-soybean-paste-stew-50078612 (may not work)