How to make low-sodium Doenjang-jjigae?
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To reduce sodium, reduce the soybean paste quantity by half and compensate with potassium-rich vegetables (mushrooms, squash) and natural umami powder...
To reduce sodium, reduce the soybean paste quantity by half and compensate with potassium-rich vegetables (mushrooms, squash) and natural umami powders like kelp and parched anchovy powder to fool the palate.