Doenjang jjigae (fermented soybean paste stew) is not only delicious but also highly beneficial for health. Doenjang has anti-cancer effects. The main ingredient, soybeans, is rich in an antioxidant substance called genistein. During fermentation, genistin, which is a sugar compound, is broken down and converted into genistein. This genistein prevents the growth of cancer cells and induces their disappearance. There is a study showing that rats fed with doenjang jjigae experienced about an 80% reduction in tumor mass compared to rats that did not consume it. However, doenjang contains a lot of salt, so caution is needed when boiling it into stews or soups. It is better to add plenty of ingredients and consume more of the solid parts rather than the broth. Let's explore what ingredients go well with doenjang jjigae.

◇Chives

 

Adding chives to soybean paste stew reduces the salty taste of the paste and supplements vitamin A and vitamin C that are lacking in the paste. Thanks to various nutrients such as allicin compounds and chlorophyll found in chives, it can also enhance anticancer effects. Chives have a warming effect on the body, making them good for people with a cold constitution, and they are also excellent for preventing colds. The aryl compounds in chives aid digestion and help strengthen the intestines. Therefore, if you experience indigestion or diarrhea after eating, boiling and eating soybean paste stew with chives can help alleviate the symptoms.

 

Zucchini

 

Adding zucchini to soybean paste stew enhances its flavor. Zucchini is rich in beta-carotene, which, along with soybean paste, has anticancer effects. Beta-carotene helps regenerate normal cells damaged during radiation therapy and reduces side effects. Radiation therapy damages not only cancer cells but also surrounding normal cells. At this time, beta-carotene's powerful antioxidant properties eliminate toxicity in cells around the damaged cancer cells and promote regeneration. Additionally, zucchini contains easily digestible and absorbable carbohydrates and high levels of vitamin A. Because it is easy to digest and absorb, it is suitable for people with weak stomachs or those recovering. Vitamin A prevents skin damage, delays aging, and increases skin elasticity. Moreover, it contains carotenoid components that help protect eyesight.

 

Dried radish greens

 

Dried radish greens added to soybean paste stew enhance the chewy texture. Made from dried radish greens, which are dried from radish leaves, they contain many indole compounds and isothiocyanates that suppress cancer. They are effective in inhibiting stomach, liver, lung, pancreatic, breast, and colon cancers. Additionally, the dietary fiber found abundantly in radish greens stays in the stomach and intestines, promoting a feeling of fullness, making it beneficial for dieting. It also lowers blood cholesterol levels, helping to prevent arteriosclerosis, and aids in the prevention of colon cancer. Furthermore, with high levels of potassium, calcium, and folate, it boosts immune function and is effective in preventing osteoporosis.

 

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I haven't tried adding chives to soybean paste stew.

Have you tried it by any chance?

 

Somehow the taste is strange... it feels a bit long.

 

Zucchini, tofu, and Cheongyang chili peppers are vegetables like these.

It would be disappointing if it falls out..

 

Trash..

Make sure to dry it well during the winter season.

They say you also have plenty of vitamins from eating.