It’s packed with protein and beneficial bacteria, and it’s made by fermenting soybeans with salt and a special culture.Īlthough it’s famously used to make the classic Korean soybean paste stew, it’s also a versatile condiment that can be used to create a wide variety of dishes. Together with soy sauce (ganjang) and red chili paste (gochujang), these condiments are staples in every Korean household’s kitchen.ĭoenjang is a fermented soybean paste with a strong, savory taste and a creamy texture that makes it an excellent seasoning for Korean soups, stews, sauces, and other dishes. Korean Soybean Paste (Doenjang)Īs mentioned in my previous post about Essential Korean Ingredients, doenjang is a crucial component of primary Korean sauces and pastes collectively known as jang (장). If you’re a fan of Korean soups and stews, this recipe is a must-try. Her recipe was special because she made her own doenjang paste, although store-bought paste can still create a delicious stew. I have fond memories of my mother making her signature doenjang stew, which my father adored. The aroma of this authentic Korean stew evokes nostalgia for many Koreans, including myself. Korean restaurants typically serve it as the final course after a meal of Korean pork belly barbecue (samgyupsal), bulgogi, or galbi. “Thank you so much for this recipe! It was simple and very delicious.” jessicaĭoenjang jjigae is a beloved Korean stew made with soybean paste, often considered the ultimate comfort food alongside kimchi jjigae and sundubu jjigae. With the help of my step-by-step photos, preparing this stew at home becomes effortless. Doenjang jjigae is a staple Korean stew that uses fermented Korean soybean paste to create a deeply flavorful broth accentuated with tofu and fresh vegetables.
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