Subj : More Soupy Sales - 09
To   : All
From : Dave Drum
Date : Sat Oct 15 2022 18:41:56

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Health nuts will feel stupid lying in a hospital dying of nothing.
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