From Cupcakes to Traditional Korean Food and Everything in Between

Soybean Soup Doenjang Jjigae 된장찌개

Whether you’re sick, or cold, this is a perfect little bowl of soothing soup that can be put together in a flash.  If you can cut up veggies, you can certainly be 15 minutes away from enjoying this on a chilly day with a hot bowl of steamed rice and refreshing kimchi!

Soybean Soup Doenjang Jjigae 된장찌개
  • 2 c cold, filtered Water boiled with 2 ts dried baby shrimp or anchovies
2" pieces of the following (cut into bite size bits):
  • Potato
  • Asian zucchini
  • Firm tofu
  • 2 garlic cloves
  • 1 hot pepper
  • 1 green onion
  • 2 tb fermented soybean paste
  • S & P to taste
  • Optional: baby clams
  1. Bring your water + shrimp/anchovies to a fierce boil (for about 20 min)
  2. Drain your stock and drop in your paste and garlic. Allow the heat to melt it into your stock.
  3. Salt and pepper.
  4. Tumble in your veggies (save the tofu and green onions)
  5. When it's nicely hot and bubbly, dunk in your pieces of tofu and scatter your green onions over.


Your Squishy Monster ^.~

One thought on “Soybean Soup Doenjang Jjigae 된장찌개

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: