Doenjang-jjigae with fresh vegetable salad and barley rice, mixed
Maangchi · ♥ 1.9K likes · 459.9K views · 9 min video
Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole potato
- ½ whole onion
- green onion
- pepper
- zucchini
- garlic
Cut the potato, half onion and a third of the squash into cubes; prepare pepper and garlic.
- 7 whole dried anchovy
- 5 whole shrimp
Remove the heads and intestines of seven dried anchovies; peel and chop five shrimp.
- doenjang
- water
Add a spoonful of doenjang and water to the pot and cook.
Adding doenjang and water
- spring mix
- onion
- cucumber
- 1 whole green onion
For the salad, combine spring mix with a sprinkle of onion, a small cucumber and one green onion.
The fresh vegetable salad
- hot pepper powder
- sugar
Make the sauce with hot pepper powder, about half a spoon of sugar, sesame oil and sesame seeds; mix.
The salad sauce
- sesame oil
- sesame seeds
- tofu
Stir the stew from time to time; add tofu and green onion.
Finishing the stew with tofu
- 1 cup rice
- 1 cup barley
- 2½ cup water
Cook barley rice from one cup of rice, one cup of barley and two and a half cups of water.
Barley rice
- hot pepper paste
Put barley rice in a bowl with the stew and lots of the salad; mix with 'this sesame' for a mild bowl, or hot pepper paste for a spicy one.
Mixing the bibimbap bowl