V0: described, not machine-verified
Doenjang Jjigae (Korean Soybean Paste Stew)
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Ingredients
- Doenjang2 Tbsp + 1 tsp
- Rice Water3 cups
- Dried Anchovies1 handful
- Dried Kelp1 piece (2 in square)
- Small Grey Squash or Zucchini1 piece
- Tofu1/2 pack (14 oz)
- Chopped garlic1 tsp
- Red Chili Pepper (Gochukaru)1/2 tsp
- green onions1 piece (sliced)
- Green Chili Pepper (optional)1 piece
Allergens (inferred from ingredient names): fish, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 65, protein 6, fat 2, carbs 6, fiber 1, sugar 2
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: kimchimari.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed