Bubbling doenjang jjigae on a c-c-cold winter night

I could hardly wait to get home to make this stew from Maangchi’s recipe. I keep a big jar of homemade anchovy and kelp stock in my fridge so I can make soup or stew at a moment’s notice. I had no potatoes, so I threw in some sliced rice cakes to thicken it. Not bad at all!

The recipe for Doenjang jjigae (Korean fermented bean paste stew: 된장찌개) is here!

One Comment:

  1. Maangchi New York City joined 8/08 & has 12,045 comments

    Sizzling doenjang jjigae in the earthenware pot (ttukbaegi) is very hearty and comforting stew in Korean meal. It looks really delicious and also this is a great photo!

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