2013

Thick Doenjang Jigae (Soybean soup) 강된장

Doengang Jigae is the easiest and quickest soup for me to prepare (and just happens to be my favourite too!).  We usually eat the regular version but once in a while, we make the delicious thick version! Oh yum!  We often steam some cabbage, put a bit of rice on the cabbage leaf, add some thick doenjang jigae and wrap it up.  It is always fantastic. Every. Single. Time.

What you need:

2T Doen Jang (Fermented Soybean paste)

1C water

1/2t Dashida (Instant beef soup stock)

1 T Gochujang (Red pepper paste)

Vegetables: I use zucchini, mushrooms (all sorts), potato (Hubby adds green onions, but I don’t like anything related to an onion)

Tofu (Chopped into small cubes)

1/2T minced garlic

What To Do

  • Toast soybean paste and red pepper paste in a pot until they are slightly browned, add garlic and vegetables (veggies should be chopped up into tiny bite sized pieces), cook for a few minutes until veggies start to get soft.
  • Add water and dashida; stir and bring to a boil
  • Simmer until the soup has come to a thickness that you like.

Eat that soup! Ohhh Yum!!!! Seriously. You’re going to love this :)

Tick Doenjang

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