The Vegemite of Korean (Fermented Bean Paste) Soup aka DOENJANG-JJIGAE
Often touted as Korea’s representative dish in authenticity, the curious will eagerly order this at a restaurant. I advise caution. Unless you’ve got an adventurous and daring palate, this would not be the first dish I’d suggest to the Korean food newbie.
Made from fermented soybean paste- a staple in Korean cooking, this soup is quite healthy. DOENJANG is believed to prevent diseases(cancer!) and cure others (indigestion).
Once you get past the slap-in-the-face funk of a smell, you will be treated to a rich, creamy broth. It’s soothing but is packed with flavor that won’t be denied. Chicken soup may soothe your soul but DOENJANG-GUK will punch the lights out of whatever ails you.
The typical recipe will call for Korean zucchini (If you’re going to use zucchini, go for the Korean variety as it’s got a mellow-er taste and pairs perfectly with this dish) tofu and meat.
Personally, I take note of only the essential ingredients and take everything else as a kind recommendation. I know what I like, thank you very much.
Do the same with Korean cooking and you will enjoy it thoroughly. Who cares about “authenticity” at home? Go and visit and you can have an experience on vacation.
One last thing in regards to terminology.
DOENJANG-JJIGAE translates to Bean Paste STEW DOENJANG-GUK is Bean Paste SOUP.
It’s more about consistency (more water/broth or less) rather than any major recipe differences. Also, these two terms are used rather loosely and sometimes interchangeably- just to mess with everybody.
What you need:
(Optional) Korean Chili Powder
Meat: Beef
Vegetables: Collard Greens
What you do:
Add meat.
Add DOENJANG. General rule is a heaping tablespoon per person. Be generous and put more than you’d think.
Add vegetables.
Add chili powder if using. This is purely for spice so you gotta eyeball it to your taste.
Bring to an aggressive boil, then simmer until ingredients are done the way you like. Should take 30 minutes tops.
Enjoy with a hot bowl of rice! Or load it up with veggies/protein and have a super clean keto-friendly meal.
Notes:
To make a seafood version, typical add-ons are: Squid/shrimp/clams.
You can also make it completely vegetarian- the usual suspects for DOENJANG-GUK: Tofu, mushrooms, onion, green onion, radish, zucchini.
Meat alternatives: Pork, chicken.
Honestly, boil DOENJANG in water and add in whatever’s in the fridge. Boil and simmer until everybody’s one big happy family and you’re enjoying the soup how it’s meant to be enjoyed.
Double-check the ingredients in DOENJANG (it should only be soybeans and salt/brine but this can also be made vegan-friendly.
If you’re out of Korean chili powder but need some heat, you can sub in GOCHUJANG (Korean Pepper Paste)