Doenjang Jjigae

Adapted from Kimchi Chronicles, serves 6-8
Date made: 2/8/2012

1/2 c "Umma paste"
1/2 lb stew beef, cut in 1/2-in chunks
1 lb firm tofu, cut in 1/4-in chunks (I just used the lines that the box it came in imprinted in the tofu)
~2 1/2 lbs potatoes, roughly chopped
2 medium yellow onions, roughly chopped
1 medium zucchini (2 cups), roughly chopped
2 cups sliced carrots
8 cups water
1/3 c doenjang
2 Tbsp sesame oil
steamed white rice

Heat sesame oil in soup pot over medium heat.  Add beef, season with salt, and cook, stirring occasionally, until browned on all sides.
Add water and bring to a boil, skimming off any foam that rises to the surface.  Stir in doenjang and Umma paste and cook at a rolling boil for 10 minutes.
Add potatoes, onions, zucchini, carrots, and tofu.  Cover the pot and cook at a boil until potatoes are fork tender, about 20 minutes.
Serve with steamed white rice and enjoy!

This soup can be made in a million different ways -- with meat, without meat, with seafood, etc.  Just make sure that you add the doenjang... and if you don't make the "Umma paste" at least add in gochujang and/or gochugaru!

Also, epic failure on my part, you should also serve this with kimchi, if you have it.  I unfortunately did not have any on hand when I made this.

Great Green Vegetable Pasta

Adapted from Simply in Season, serves 4
Date made: 5/2/2011

1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*

Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done.  Boil 3 minutes, and stir in zucchini and green beans.  Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat.  Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.

Roasted Summer Vegetables

Adapted from Simply in Season, serves 4 (as main dish)
Date made: 5/1/2011

1 zucchini, chopped*
2 yellow squash, chopped*
1/4 lb shiitake mushrooms, cleaned*
1/2 medium onion, chopped*
1 Tbsp olive oil
1 tsp chili powder
1/2 tsp salt
1/4 tsp dried thyme
1/8 tsp black pepper

Mix olive oil and herbs/spices together.  Toss with vegetables and mushrooms.  Spread evenly in a 9x13 baking dish and bake in preheated oven at 425°F.  Serve over rice or pasta.