I followed your recipe for the salad from when you made the doenjang jjigae. I love this salad but I add some vinegar to the dressing and a little bit of vegetable oil. It still has the great flavors but with a more tangy kick!
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Chris Forrester's doenjang jjigae (soybean paste and tofu stew)
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Julie's deonjang jjigae
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