Soybean Paste and Vegetable Soup ( Doenjang Jjigae ) with Kongnamul Muchim

This is another korean dish , it’s delicious and healthy ! All the vegetables and food source of protein , what more you could ask ? To my surprised i actually enjoy this dish better than the soft tofu stew , in my opinion , this has the oomph factor compared to the other kind of soup . I like both of them but i prefer this better . All you need is just basic vegetables , most household should have this such as potatoes , onion , garlic .. etc ..

You need :

1 potato

1 zucchini

1 onion

about 5 fresh shiitake mushroom

10 dried anchovy

1/4 lb of shrimp , peeled and deveined

1 korean green pepper

2 green onions

5 cloves of garlic

1/4 cups and 1 tbsp. of fermented soybean paste

2 1/2 cups of water

1. In a pot , or if you have earthenware you can use it too , put the diced onion , diced potatoes , diced zucchini , minced garlic , green pepper , shiitake mushroom and anchovy  in the pot . Add about 2 to 2 1/2 cups of water , just enough to cover it .

2. Once it boils , keep boiling about 10 minutes , then add your soybean paste , and stir well til it’s mixed , cook for about 5 minutes , and then add your tofu , cook for 5 minutes , add the shrimps , cook about 2-3 minutes . Shrimp cooks very fast , always put them in the last minute . Then add your green onion . Serve with rice .