This week instead of making a Japanese style miso soup for breakfasts I made a Korean style miso soup. Korean miso soup or doenjang Jjigae uses the Korean form of miso doenjang (aka dwenjang, aka dengjang). Doenjang is similar to Japanese miso but it also contains some uncrushed beans giving it more texture. This soup also contains gochujang which is similar to miso and has chilis in it. Like miso soup you can put whatever you like in it. This week I chose to use onions, tofu, zucchini and jalapeno peppers. With the gochujang, ground dried chili peppers and jalapeno peppers this was a spicy way to start the day. The soup was pretty tasty. I think that I will be having the Korean style miso soup for breakfast every once in a while.
Doenjang Jjigae (Korean Soybean Paste Stew)
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1
ingredients
- 1 teaspoon sesame oil
- 1 clove garlic (chopped)
- 1 teaspoon ground dried chili pepper (optional)
- 1 cup dashi
- 1 small onion (chopped)
- 1 serving tofu (cubed)
- 1/2 small zucchini (sliced)
- 1 jalapeno pepper (chopped)
- 1 tablespoon doenjang
- 1 teaspoon gochujang (optional)
- 1 green onion (chopped)
directions
- Heat the oil in a small sauce pan.
- Add the garlic and ground dried chili pepper and saute until the garlic is fragrant.
- Add the dashi, onion, tofu, zucchini, jalepeno pepper and simmer until the onions and zucchini are tender.
- Remove from heat.
- Mix the doenjang and gochujang with some of the liquid in a small bowl.
- Stir the doenjang and gochujang into the soup.
- Pour the soup into a bowl and top with the green onion.
Looking for more soup recipes?
Sounds very interesting and tasty. I’m amazed by how often you post, you must have endless energy.
I love your creativity Kevin. Another wonderful warming souip recipe!!! I think I need some soup today with the chill in the air. I’ve just added another sweater! By the way, I have tagged you for a MEME. You are certainly not obligated to join, but no one ever seem to ask the guys if they would like to participate. If you have time check out my answers over at my blog.
I love this recipe. It is very versatile and tasty!
good idea – i’m going to see if i can find korean brand miso..
What a tasty idea.
i like all those ingredients with an addition of anchovy broth~
I’m really impressed with your variety of recipes and even trying Korean! I’m going to try Korean for the first time this weekend. I’ve always been intimidated by it. Btw, a friend once corrected me – Koreans = soybean paste, Japanese = miso. 😀
Happy Friday!
Dengjang Chigae is so delicious especially during the winter months! I have had this at restaurants with kim chee in it.
Denjang isn’t really like miso in that it’s more robust. I’ve never seen anyone add the denjang after everything’s been cooked–that would taste pretty weak, and the vegetables wouldn’t have the proper taste, I should think. Add the denjang and dashi/broth first to the soup water, everything else after is my suggestion.
I will try adding the denjang earlier next time. Thanks for the tip!
It’s actually called dwenjang.