Doenjang is Korean fermented soybean paste. It has a very special flavor and I like to use it when I can...mostly in soups but if I'm not in the mood I use it as a sauce for veggies. This dish can be altered if you find deonjang to be too strong a flavor for you. Miso paste is a Japanese version of doenjang, it is milder and might be easier for people new to soybean paste to handle. 4 New / red Potatoes cut into bite size pieces
2 tbsp cooking oil
1/3 cup water
1 tbsp deonjang
two pinches chili pepper flakes(more if you like spice)
mix deonjang and water together, I usually mash up any chunks of beans that are in the mix just for a smoother appearance.
heat pan/wok and add oil. When hot add cut potatoes to pan, stir till somewhat crispy skin appears, add diluted beanpaste mix well with potatoes. Add chili flakes and cover pan with lid for a few minutes or until water is mostly absorbed into potatoes. turn off heat and let set with lid on to finish cooking by steam.
Good to eat as a side dish with meats or by itself. Quick and easy to make
that looks yummy!
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