Seonkyoung Longest Doenjang Jjigae
A savory doenjang jjigae made by dissolving doenjang in premade Korean basic stock and boiling it with Korean zucchini, mushrooms, and tofu.
Ingredients needed 2 servings
Recipe
Cooking tips
- The doenjang must be fully dissolved in the stock without lumps for a clean broth.
- Tearing the mushrooms by hand instead of cutting them with a knife gives a better texture.
- Using a ttukbaegi keeps the broth hot for a long time even after turning off the heat.
Recommended for
- Those who want to taste a savory and neat traditional Korean home-style doenjang jjigae.
- Those looking for a hearty jjigae menu to eat with freshly cooked warm rice.
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