Doenjang Jigae

Deon jang is the Korean equivalent of miso. In truth, it seems no different than any other form of miso. However, unlike traditional Japanese miso, which relies on dashi and wakame for its flavorings, deonjang jigae relies on vegetables.

Deonjang Jigae

Prep Time: 20 minutes

Cooking Time: 45 minutes

Serves: 4-5

Ingredients:

1 potato, cubed

1 summer squash, cubed

1 onion, chopped

5 cloves garlic, minced

1 green chilli pepper, minced

7 dried anchovies, minced

1 scallion, sliced

4 ounces tofu, cubed

6 tbsp soy bean paste (deon jang, although miso will do)

Cooking:

Add potato, squash, onion, garlic, chilli pepper, and anchovies to a small pot and bring to a boil, and then reduce to a simmer. Simmer for 45 minutes, or until potato is soft. Add the deon jang, carefully mixing some of the stock into the deon jang to bring it up to temperature beforehand, and mix it into the soup. Add scallion and tofu. Cook for two minutes, and then remove from heat and serve.