Doenjang Vegetable mix with barley

Doenjang is a fermented paste regularly used in Korean cuisine. It is made from soy beans which undergo a long process of fermentation. The most common use of Doenjang is to make Jjigae (stew). Instead of a soupy dish, I make a mix with doenjang and vegetables to serve on barley. This dish reduces the salt intake and increase the nutritional value thanks to more vegetables.

 

Doenjang Vegetable mix with barley (Serves 2)

 

 

One cup (200g) of Pearl Barley, one onion, half of a zucchini, 4 dried black oak mushrooms, your choice of sprouts (alfalfa, radish, cressonnette, etc.), a little oil, one red or one green chili pepper (optional)

 

Seasonings: 2Tbsp Doenjang(soy paste)

Preparation:
1. Soak the barley for 2 hours or overnight.

2. Soak the mushrooms in lukewarm water until they get soft. Put the water aside.
3. Cut the onion, the courgette, (chilli pepper) and the mushroom(stem cut off) in 1 cm cubes.

 

4. Put 2 Tbsp of Doenjang in 100 ml water from 2.

5. Wash and drain the sprouts.
 

Cooking:
1. Cook the barley with 400ml of water. Reduce the heat after boiling; keep cooking until all the water disappears.

2. Preheat the pan, drizzle little oil. Stir fry vegetables for one or two minutes.
3. Pour the prepared Doenjang over the vegetables, and stir fry.

Presentation:

Arrange the cooked barley in the middle of a bowl, put the sprouts next to the barley or around it and put the vegetables on the barley.
OR
Put the barley, the vegetables on the barley, and the sprout on the vegetables.