Doenjang(Korean Soybean Paste)is the Jang(Paste) made from Meju(Korean Soybean Brick) Doenjang is one of the best anticancer foods in fermented foods. Today, I’m going to cook a delicious Doenjang Jjigae that Koreans love by adding various ingredients such as Beef Briscket, Manila clams, Golden Oyster Mushrooms, Zucchini and Tofu. Rice water adds a delicate taste to Doenjang(Korean Soybean Paste) Zucchini replenish the energy to stomach and helps blood vessel health. Garlic chives neutralize the salty taste of Doenjang Jjigae(Soybean paste stew) Golden Oyster Mushrooms help remove toxins from blood vessels. Taurine of Manila clam improves liver function and helps you recover from fatigue. Beef Brisket is a part of beef that has fat as hard as white pebble. It’s so hard and savory.