3 Vegetables That Enhance the Flavor and Nutrition of Doenjang Jjigae

Doenjang jjigae (soybean paste stew) is not only delicious but also offers significant health benefits. Doenjang has anti-cancer properties. The soybeans used to make doenjang are rich in the antioxidant genistein. During the fermentation process, genistein loses its sugar and converts to genistein. This genistein inhibits the growth of cancer cells and induces their self-destruction. A study found that mice with cancer who were fed doenjang jjigae showed an 80% reduction in tumor tissue weight compared to mice that were not fed doenjang jjigae. However, doenjang is high in salt, so caution is required when making stews or soups. It's helpful to add plenty of seasonings and eat them primarily as a base rather than as a base. Let's explore some seasonings that pair well with doenjang jjigae.

◇Chives

 

Adding chives to doenjang jjigae (soybean paste stew) reduces the saltiness of the soybean paste and replenishes vitamins A and C, which are lacking in the paste. Chives, which contain allyl compounds and chlorophyll, also enhance anticancer properties. Chives have a warming effect, making them good for those with cold constitutions and excellent for preventing colds. The allyl compounds in chives aid digestion and strengthen the intestines. Therefore, if you experience diarrhea due to refraining from eating, cooking doenjang jjigae with chives can alleviate symptoms.

 

◇Zucchini

 

Adding zucchini to soybean paste stew enhances its flavor. Zucchini is rich in beta-carotene, which, along with soybean paste, has anti-cancer properties. Beta-carotene helps regenerate normal cells damaged by radiation therapy and reduces side effects. Radiation therapy damages not only cancer cells but also surrounding healthy cells. Beta-carotene acts as a powerful antioxidant, detoxifying the damaged cells and promoting regeneration. Zucchini is also rich in easily digestible and absorbable carbohydrates and vitamin A. This makes it ideal for those with weak stomachs or those recovering from illness. Vitamin A prevents skin damage, slowing aging and increasing elasticity. Furthermore, it contains carotenoids, which help protect vision.

 

◇Shiraegi

 

Dried radish greens add a chewy texture to soybean paste stew. Dried radish greens are rich in cancer-fighting compounds like indoles and isothiocyanates, making them effective in preventing stomach cancer, liver cancer, lung cancer, pancreatic cancer, breast cancer, and colon cancer. Furthermore, the dietary fiber found in radish greens stays in the stomach and intestines, promoting a feeling of fullness and making them a good diet aid. They also lower blood cholesterol, inhibiting arteriosclerosis and helping prevent colon cancer. Furthermore, their high potassium, calcium, and folic acid content boosts immune function and prevents osteoporosis.

 

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I made chives without adding soybean paste stew.

Have you ever tried it?

 

The taste is somehow strange... It seems a bit long.

 

Vegetables like zucchini, tofu, and green peppers

It'd be a shame if you missed it...

 

Shiitake mushrooms...

Dried well in winter.

They say that eating it is full of vitamins.