Korean Soybean Paste Stew
Serves 4
15 mins prep
30 mins cook
45 mins total
Doenjang Jjigae is a staple Korean stew made with fermented soybean paste. This dish has many variations, and you can personalize it with different ingredients. In this variation, tofu puffs, silken tofu, enoki mushroom, and little neck clams are used, making it a hearty meal.
0 servings
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1: Prepare the ingredients: tofu puffs, silken tofu, enoki mushrooms, and little neck clams. 2: In a pot, combine soybean paste with water and bring to a simmer. 3: Add the prepared ingredients to the pot. 4: Cook until the clams open and the dish is heated through. 5: Serve hot.
