MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Doenjang Jjigae-Sea Tangle and Beef Stew
 Categories: Stews, Beef, Tofu, Mushrooms, Korean,
      Yield: 4 Servings
 
    100 g  Beef brisket; or other
    200 g  Tofu
     50 g  Zucchini
      2    Dried shiitake mushrooms;
           -soaked
      2    Capsicums; green
      1    Capsicums; red
    1/2 tb Sesame oil
    1/3 ts Sugar
      2 c  Rice stock; water from
           -which rice was washed
           Sauce:
      3 tb Soybean paste
      1 ts Red pepper powder
      3 tb Sea tangle stock
 
  A stew made of sea tangle and rice stock, soybean paste
  (doenjang), tofu, and assorted vegetables.
  
  Cut tofu into 2 cm cubes. Cut zucchini and soaked shiitake
  mushrooms into bite-sized bits. Set aside. Chop green and red
  peppers. Set aside. Slice beef into bite-sized bits. Heat sesame
  oil in a pot. Add beef. Stir-fry quickly.
  
  Add the sauce. Stir-fry. Add rice stock and bring to a boil.
  Simmer for 5 minutes.
  
  Skim off fatty residue from the surface. Add zucchini and shiitake
  mushrooms. Return to a boil and simmer for 4 minutes. Add green
  and red peppers. Return to a boil and simmer for 3 minutes. Add
  1/3 ts sugar and remove from heat.
  
  From: Korean Cooking Made Easy by Kim Young-Hee

  Typed by: Kevin JCJD Symons
 
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