As an adoptee, experiencing and learning about Korean culture is important to me. One of the easiest ways for me to feel closer to my heritage is through food. I try to either make or go out to eat Korean food as regularly as possible. Korean BBQ is my absolute favorite! As much as I love bulgogi and kalbi, it’s not the most affordable or feasible to recreate at home.
At traditional Korean BBQ restaurants, the BBQ meat is often served with rice and a fermented soybean soup called doenjang jjigae. It’s not only delicious, but healthy as well!
The main ingredient of doenjang, soybean, is rich in isoflavones, and many scientists and nutritionists agree that the isoflavones of soybeans are very effective in preventing cancer.
The linoleic and linolenic acid in doenjang is effective in preventing many blood-vessel-related diseases: it helps lower blood pressure, reduces cholesterol and makes blood vessels more elastic and healthy. It also aids in digestion, with probiotics to help grow beneficial digestive bacteria. Between the soybeans and tofu, doenjang jjigae is also a great source of protein and healthy fat.
Ingredients
Doenjang Paste
White Rice
Water
Tofu
Onion
Green Onion
Zucchini Squash
Pepper (Jalapeno)
Rinse off rice and pour excess water into earthenware bowl or pot
Cook rice in rice cooker
Mix one heaping tablespoon of doenjang paste with water in bowl/pot
Add chunks of onion and zucchini and cook over medium heat until onions are translucent
Add slices of pepper and diced tofu cubes and cook for an additional 5-10 minutes
Garnish with sliced green onions and cook for another few minutes
Serve with rice
