Korean soybean paste stew (Doenjang jjigae) from Simply Korean: Easy Recipes for Kimchi, Noodles, Soups, and More (page 185) by Aaron Huh

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

  • abrownb1 on January 25, 2024

    My favorite rendition of doenjang jjigae. The dasida really makes it addictive. The veggie amounts are pretty flexible and I've made it with just tofu and different cuts of beef, too. Always delicious!

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