CJO - Soy Bean Paste 500g -Pasta od zrna soje 500g

Dwenjang is a traditional bean paste that is fermented from soybeans which has been a fixture of the Korean diet for centuries. Dwenjang can be also used to make stews such as a dwenjang chigae, or as a component in miso like soups. It is widely included in ssangchu (red lettuce leaf) while eating Korean meat dishes such as galbi, bulgogi, or samgyupsal.

• 8 oz beef - sliced
• ½ squash - cut in half, slice ½ inch thick
• 4 oz carrot - sliced
• ½ onion - sliced
• 1 medium potato - quartered, then slice 1/2 inch thick
• 2 green onions - chopped
• 2 chilies - sliced
• 10 oz tofu (cubed)
• 4 tbsp dwenjang (fermented soybean paste)
• 1 tbsp gochujang (red chili pepper paste)
• 1 tbsp gochugaru (red chili pepper flakes)
• 1 tbsp minced garlic
• 1 tsp sesame oil
• Shellfish - mussels, shrimps, etc. (optional)
• 3 - 3½ cups of water

1. In a pot, add sesame oil, sauté beef. Add water, bring to a boil.
2. Mix around dwenjang, gochujang, and kochukaru.
3. Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
4. Add rest of the vegetables and tofu. Cook for another 1-2 minute.
5. Serve with rice.