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 Korean - Spiced Mushroom Stew (Beuseus Denjang Jeege)
adapted from The Korean Kitchen by Copeland Marks
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Description
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Ingredients
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- 10 Large Dried Mushrooms -- soaked
- 3 Cups Water
- 2 Tablespoons Miso
- 4 Cloves Garlic -- finely chopped
- 6 Large Scallion -- finely chopped
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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