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Doenjang jjigae is a staple Korean stew made with doenjang, a type of fermented soybean bean paste. This nutty, savory soup pairs well with sweet, hearty white rice. Doenjang is filled with amino acids and can help lower blood pressure, cholesterol and strengthen blood vessels. This tofu and veggie-packed stew is a comforting bowl sure to soothe the soul.
Known as a true comfort food in Korea, this dish is reminiscent of a home cooked meal from childhood. It is eaten at all times of day for breakfast, lunch or dinner. Doenjang in particular has a history dating back over 2000 years, to the Three Kingdoms Period of Korea. During this time, fermented soybean products were at the heart of Korean cuisine. The soybeans that make doenjang are soaked, boiled, pressed, ground and formed into blocks for fermentation. For the fermentation process, the beans are washed, dried, submerged in brine and finally mashed to become doenjang. The liquid leftover from creating doenjang becomes Korean soy sauce, known as ganjang.
This is a Ready-to-Eat side dish! Enjoy!
No preparation needed.