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Korean   -   Spiced Mushroom Stew (Beuseus Denjang Jeege)   adapted from The Korean Kitchen by Copeland Marks

  • 10 Large Dried Mushrooms -- soaked
  • 3 Cups Water
  • 2 Tablespoons Miso
  • 4 Cloves Garlic -- finely chopped
  • 6 Large Scallion -- finely chopped
Directions After the mushrooms soak for 1 hour, remove and chop the mushrooms fine. Bring the water and bean paste to a boil in a pan and simmer over low heat, covered, for 10 minutes. Add the mushrooms, garlic and scallions. Bring to a boil again and simmer for 5 minutes. Serve with rice.
Serves 4
Time to Make 0:00

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