Korean Soybean Paste Stew
Serves 415 mins prep30 mins cook
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.
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What you need
Instructions
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.View original recipe