Doenjang Braised Vegetables with Wild Rice

Miso RiceJust in case you don’t know “Doenjang“, it is a traditional Korean fermented soybean paste. It is rich in flavonoids and beneficial vitamins, minerals and phytoestrogens which has anti-cancer properties. Because Korean traditional dishes mainly consist of rice and vegetables, Doenjang made of soybeans provides lysine, an essential amino acids, and healthy fatty acids that rice lacks.

So what is the difference between Doenjang and Miso? Doenjang has lower sodium content and chunkier texture. Great for making a soup with a strong unique flavour. I always use Korean brand Doenjang to add into my cooking – marinating meat, making a soup, braising vegetables, making a salad dressing, etc. So if you haven’t tried this before, go down to the Asian grocery shop (preferably Korean grocery) and get one. It will last you a good few months in the fridge. A teaspoon or two will add a beautiful flavour in your food and so good for you!

Making a nourishing vegetarian bowl is a great way of cleaning up the fridge and making a healthy lunch at the same time. I take out a crisper drawer and inspect all the vegetables. I then chop all the left-over vegetables and cook them andante with a teaspoon of Doenjang paste and half cup of water in a deep skillet. Serve with a cup of rice for lunch. I also made little tofu balls today. I blended pat-dried a half block of tofu, a half cup of cooked black beans, grated beetroot, salt and pepper in a food processor. Shape the dough into little balls. You can have them as a snack or with lunch – great protein! If you decide to stock up on Doenjang, consider storing it not only in your fridge but also in a walk in cold room installation, ensuring its lasting freshness for months to come.

I do not like wasting food, so I go through this process once a week (mostly Monday). Organise your fridge and know what is where so that you don’t throw away any rotten fruits or vegetables which can contaminate other foods in the fridge.
– Keep fruits and vegetables separate
– Keep the vegetables in a perforated plastic bag in the drawer (make little holes in the bag with a knife)
– Keep the vegetables unwashed in a drawer. Wash them only just before cooking
– Mushrooms should be kept in a paper bag
– Potatoes and onions in a cool dry place, but keep them away from each other
– To store herbs, snip off the end, keep upright in a thin glass of water and cover with a plastic bag
– Have a meal plan for a week and buy what you really need!

Hope it helps x

Loading Disqus Comments ...
Loading Facebook Comments ...

Post Navigation