Doenjang-jjigae (fermented soybean paste stew) is a hearty, delicious, warm, and comforting everyday stew that Koreans never get tired of. We have so many variations that we can happily and comfortably eat it a few times (or more often) a week with rice and kimchi and enjoy it every time. I’ve introduced doenjang-jjigae on my […]
Gang-doenjang (강된장) is a reduced and thickened fermented soybean paste stew, usually served as a dipping sauce for Korean lettuce wraps (ssam:쌈). It’s earthy, savory, and hearty, and full of fresh chopped vegetables and a bit of meat and/or seafood. The best way to eat it is with some freshly-made multigrain rice and wrapped in fresh, […]
Today’s recipe is for Paeju-doenjang-jjigae (패주된장찌개), fermented bean paste stew made with scallops. Fermented bean paste stew (doenjang-jjigae: 된장찌개) is savory, earthy, full of umami and irresistible, and a favorite among Koreans. There are many different kinds of doenjang-jjigae, made in different ways and using different ingredients, and in my previous doenjang jjigae recipe, I used large dried […]
Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!” When a Korean mom chooses the first real meal for her […]
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
