Dinner: Zucchini Doenjang Stew
I boiled a single serving of zucchini soybean paste prepared in the morning in a hot stone pot.
Today, I made eggplant side dish, water spinach, and lettuce, and I am eating them with leftover grilled sea bream and boiled pork from yesterday, along with chickpea multigrain rice cooled in the fridge.
Enjoy your meal 🍚
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