Korean Soybean Paste Stew (Doenjang Jjigae: 된장찌개)

Korean Soybean Paste Stew (Doenjang Jjigae) INGREDIENTS - 2 Tbsp soybean paste (adjust depending on the saltiness of your soybean paste) - 2 1/4 cups of water - 1/2 cup of dried anchovies - 1/4 of an onion - 1/2 of a squash - 1/4 pack of tofu - 1/2 pack of enoki mushrooms - 5~6 clams (with shells) - green onion DIRECTIONS 1 Slightly toast dried anchovies in a dry hot pot 2 Add water to the pot and bring it to a boil 3 Once the water boils, turn down the heat to low and let simmer for 10-15 minutes 4 Skim the foam on the surface Take the anchovies out 5 Add soybean paste and stir well and turn up the heat to medium high 6 Add the chopped onion and squash and let boil 7 Once the squash and onion become somewhat transparent, add tofu, enoki mushrooms, and green onions 8 Let boil for a minute and enjoy! ---------------------------------------------------------------------------------------------------------------------- Pinterest: Instagram: @ciykoreanfood MUSIC Feelin Good by Kevin MacLeod is licensed under a CC Attribution 3 0 *This post contains affiliate links to Amazon