TZUTC: -0500   
   MSGID: 54933.fido_cooking@1:124/5016 2c7ca26d   
   PID: Synchronet 3.21a-Linux master/bad030f77 May 03 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Spicy Doenjang Jjigae (Korean Fermented Soybean Stew)   
    Categories: Korean, Stews   
         Yield: 6 Servings   
      
         1 tb Extra virgin olive oil   
         1 tb Toasted sesame oil   
         2 tb Gochugaru   
       1/4 c  Onion; diced   
         2 cl Garlic; minced   
         3    Green onions; greens and   
              - whites separate   
         3 lg Shiitake mushrooms; up to 4,   
              - sliced   
       1/2 c  Korean squash or zucchini   
         1 c  Yukon gold potatoes or   
              - any potatoes   
         3 tb Doenjang   
         2 tb Soup soy sauce   
         2 c  Vegetable stock; up to 3 c   
         2    Dashima squares (2")   
              - (dried kelp)   
        16 oz Tofu; sliced   
         1    Green chili pepper or   
              - jalapeno;   
              - seeded & thinly sliced   
      
     Preparation time: 10 minutes   
     Cooking time: 20 minutes   
      
     The most popular Korean comfort stew!   
      
     To a large ddukbaeggi (Korean clay pot) or medium Dutch oven over low   
     heat, add sesame oil, olive oil, and gochugaru. Use chopsticks or a   
     wooden spoon to stir the gochugaru in the oil so that it doesn't burn   
     until it begins to foam (about 1 to 2 minutes). Then, add the garlic,   
     onion, green onion (white parts only), mushrooms, zucchini, and   
     potatoes. Saute the vegetables in the chili-infused oil until   
     fragrant, about 2 minutes.   
      
     Add the doenjang and stir until the vegetables are evenly coated.   
     Then, deglaze the pot with soy sauce. Again, stir the vegetables so   
     they are evenly coated. Add vegetable stock and raise the heat to   
     medium-high. Add your dashima and bring your soup to a boil before   
     reducing your heat to medium. Allow your soup to cook for an   
     additional 10 minutes, until your potatoes are fork tender.   
      
     Add your tofu and green chili pepper and cook for an additional 5   
     minutes, giving your tofu some time to suck up all the flavors.   
     Remove the dried kelp and garnish with green onion (green parts).   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426