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)
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 :)