[Flour Wars] Kang Doenjang Stew - Korean Soup and Stews
Traditionally Kang Doenjang is eaten more like a doenjang flavored banchan more than a stew. However I enjoy it with a bit more water added. So if you wish to eat it more like a paste, then add only a bit of water; If you wish to enjoy it as a stew, add more water. Simple as that! Also, I didn't add any tofu to the recipe, but if you want you can add about 1/2 a block. Enjoy! Vegetables - 1/2 Zucchini - 3ea Shitake Mushroom - 1/2 Green Onion - 1/2 Onion - 1ea Red Pepper - 1ea Spicy Pepper Kang Deonjand Paste - 2tsbp Gochujang - 4tbsp Deonjang - 1cup Rice Water* *Rice Water - Waterused to rinse rice. It's a pale color. Stew - 1tbsp Sesame Oil - 1ea Handful of thinly sliced brisket - 2cup Rice Water (Add more if needed)