A Comforting Breakfast — or Anytime — Meal that Your Stomach Will Enjoy By Yon DeonJang Joog (된장죽)
3 cups broth, such as bone, chicken, beef, seafood or vegetable
1 cup cooked rice
1 cup cabbage, thinly sliced
1 cup potatoes, thinly sliced
2-3 garlic cloves, minced
1 tablespoon DoenJang (fermented Korean Soybean Paste - can be found at a Korean grocery store or J Mart in Peachtree City)
1 tablespoon olive oil
1 small avocado (optional; add for a buttery flavor)
- Mix the tablespoon of DoenJang into the prepared broth. Be sure it's blended well and that the soybean paste is not in chunks. Set aside.
- Warm the tablespoon of olive oil in a saucepan over medium heat. Sauté the sliced potatoes and cabbage.
- Add the DoenJang mix broth to the saucepan.
- Cook on medium heat until it comes to a hard boil.
- Add the cooked rice and minced garlic. Stir gently.
- Boil for one to two minutes. Then reduce the heat to low and simmer for 10 to 15 minutes until all the ingredients are fully mixed. The consistency should be similar to porridge.
- If you'd like to add tasty, buttery flavor, mix the avocado in your bowl of DoenJang Joog just before eating.
- Enjoy it!!
- The thickness of the DoenJang Joog is up to you. You can adjust it by using less or more of the broth or rice.
- The saltiness of this meal is also adjustable; just add or reduce the amount of DoenJang.
- You can add other main ingredients, such as spinach, mushrooms and thinly sliced meat or fish.
- If you do not have cooked rice, wash a cup of rice and soak it in water overnight or a few hours before you make the DoenJan Joog. The longer the rice is soaked, the easier it is to cook.
- To keep cooked rice on hand, you can cook a lot of rice, place small servings of it in zip-locked bags and store them in the freezer.
I hope you all try this, enjoy it, share it with your loved ones and create your own favorite versions of DoenJang Joog!
Posted in Nutrition, Recipes