Recipes for Doenjang

Ingredients

• 2 chicken breasts
• 3 tablespoons expired Doenjang
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• Chopped green onions for garnish

Instructions

1. In a bowl, mix together the expired Doenjang, soy sauce, honey, minced garlic, vegetable oil, sesame oil, and black pepper.
2. Add the chicken breasts to the marinade and coat them well. Let them marinate in the refrigerator for at least 30 minutes, or overnight for better flavor.
3. Preheat the grill to medium heat.
4. Grill the marinated chicken breasts for about 6-8 minutes per side until cooked through and the internal temperature reaches 165°F (74°C).
5. Remove the chicken from the grill and let it rest for a few minutes before slicing.
6. Garnish with chopped green onions and serve.

Ingredients

• 2 tablespoons expired Doenjang
• 4 cups vegetable broth
• 1 cup diced tofu
• 1 cup sliced mushrooms
• 1 cup chopped spinach
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon red pepper flakes

Instructions

1. In a large pot, heat sesame oil over medium heat.
2. Add garlic and sauté for 1 minute.
3. Add tofu, mushrooms, and green onions, and cook for another 2 minutes.
4. In a small bowl, whisk together expired Doenjang and vegetable broth until well combined.
5. Pour the Doenjang mixture into the pot and stir well.
6. Add red pepper flakes and bring the soup to a boil.
7. Reduce heat and simmer for 15 minutes.
8. Add chopped spinach and cook for an additional 5 minutes.
9. Serve hot and enjoy!

Ingredients

• 2 cups cooked rice
• 2 tablespoons expired Doenjang
• 1 tablespoon vegetable oil
• 1/2 cup diced carrots
• 1/2 cup diced bell peppers
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 green onions, chopped
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add the carrots, bell peppers, peas, and garlic to the skillet. Stir-fry for 2-3 minutes until vegetables are tender.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
4. Add the cooked rice and expired Doenjang to the skillet. Stir-fry for another 2-3 minutes, mixing everything together.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions before serving.