Fermented soybean stew (Spicy doenjang chigae 된장찌개) from The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (page 153) by Joanne Lee Molinaro

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on October 25, 2021

    Good. Added the tofu later, as I find it tends to break up if you add it too soon. Doesn't taste much different from any other doenjang jjigae, but the sautéing of the gochugaru at the outset was nice.

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