Step 1

Step 2

Finely chop the green onion and julienne the carrot after peeling its skin. These vegetables add both color and flavor to the dish.

Step 3

Heat a lightly oiled pan over medium-low heat. Add the minced garlic, chopped green onion, and julienned carrots. Sauté until fragrant, being careful not to burn the garlic.

Step 4

Once the green onions and carrots begin to soften slightly, add the prepared oyster mushrooms to the pan. Stir-fry them until they wilt and release their moisture.

Step 5

When the mushrooms are cooked through, season with soy sauce, cooking wine, a pinch of black pepper, and salt to taste. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for a nutty aroma. Your delicious stir-fried mushrooms are ready!

Step 6

Step 7

Chop the green onion and julienne the onion. These will add a natural sweetness to the braised tofu.

Step 8

Heat a generous amount of oil in a pan over medium heat. Place the seasoned tofu slices in the hot oil and pan-fry them until golden brown on both sides. This step prevents the tofu from breaking apart during braising.

Step 9

In a small bowl, combine 2 Tbsp soy sauce, 1/2 Tbsp sugar, 1 Tbsp cooking wine, 1/2 Tbsp red pepper flakes, 1/2 Tbsp minced garlic, and a pinch of black pepper. Mix well to create the braising sauce.

Step 10

Once the tofu is golden on one side, carefully flip it over. Arrange the julienned onions on one side of the pan, then pour the prepared sauce over the tofu. Top with the chopped green onions. Cover the pan and let it simmer over low heat until the sauce thickens and the ingredients are tender and flavorful.

Step 11

Step 12

In a large bowl, combine the ground pork, sautéed and cooled onion, breadcrumbs, black pepper, 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp cooking wine, 1/2 Tbsp minced garlic, and 1/2 Tbsp sesame oil. Knead the mixture thoroughly with your hands until it becomes sticky and well-combined. A good knead ensures the patties hold together and have a pleasant texture.

Step 13

Heat a little oil in a non-stick pan over low heat. Shape the mixture into round, flattened patties and place them in the pan. Cook over medium-low heat, flipping them occasionally, until they are cooked through and nicely browned on both sides. Adjust cooking time based on the thickness of the patties.

Step 14

Step 15

Crack one egg into a bowl. Add a tiny pinch of salt and whisk well. This seasoned egg batter will coat the zucchini.

Step 16

Lightly dust the dried zucchini slices with pancake mix, shaking off any excess. Then, dip them into the whisked egg mixture, ensuring they are fully coated. Shake off any excess egg.

Step 17

Heat a generous amount of oil in a pan over medium-low heat. Carefully place the egg-coated zucchini slices into the hot oil. Fry them until golden brown and crisp on both sides. Enjoy these delicious zucchini pancakes!

Step 18

Step 19

Prepare the vegetables for the stew. Tear the oyster mushrooms into pieces. Cut the zucchini and onion into bite-sized chunks. Dice the tofu similarly.

Step 20

Once the broth is boiling, add the chopped onion, zucchini, and oyster mushrooms. Cook until the vegetables are tender.

Step 21

When the vegetables are partially cooked, dissolve the soybean paste into the broth by passing it through a sieve to avoid lumps. Add the minced garlic and red pepper flakes to enhance the stew’s savory and slightly spicy flavor.

Step 22

Finally, add the diced tofu and chopped green onions. Let the stew simmer for a few more minutes until everything is heated through and the flavors meld. Serve hot and enjoy your delicious Doenjang Jjigae!