Fermented soybean paste stew mixed with fresh salad (Doenjang-jjigae geotjeori bibimbap) recipe by M

Ingredients

• 1 medium size potato (about 1 cup’s worth), peeled and cut into ½ inch cubes
• 1 cup worth of zucchini or squash, cut into ½ inch cubes
• 1 cup worth onion, cut into ½ inch cubes
• 5 cloves of garlic, minced
• 1 green chili pepper , chopped
• 7 dried anchovies , with the heads and intestines removed, chopped
• 2½ cups water
• 1 stalk of green onion, chopped
• 150 grams of tofu , cut into ½ inch cubes
• 5 tbs of fermented soy bean paste (doenjang)
• 4 large shrimp, peeled, deveined, and chopped
• 5 to 6 cups of washed mixed greens (or just lettuce)
• 1 cucumber, sliced thinly
• 1 green onion
• 1 clove of garlic
• 3 tbs soy sauce
• 1 tbs of Korean hot pepper flakes (gochugaru)
• 1 ts sugar
• ½ tbs toasted sesame seeds
• 1 tbs of toasted sesame oil