There are several foods that Koreans can eat every day since they are born. To name two, the first would be kimchi, any food made using spicy and sour fermented cabbage, and the second would be doenjang stew with soybean paste. So I make Korean Doenjang-jjigae (fermented soybean paste stew) made with soybean paste as a stew to relieve the stomach of the next day after drinking.
In particular, I put a lot of seaweed in the soybean paste stew. The semi-hard tofu is also cut nicely and put in a lot, and a little red pepper powder is sprinkled on it to give it a spicy and refreshing taste. Also add chopped fresh chilli. Then, spread the bean sprouts or Chinese cabbage on top. Season with just a little salt.
For one thing, since Korean doenjang paste is fermented food, it goes without saying that any doenjang paste sold on the market contains salt to make fermented food. So, there is no need to add a lot of salt to the broth separately.
However, sometimes, when making a large amount of stew for several people in a large family, if you add a lot of water in a proportion, or if you add a lot of ingredients with high moisture content, such as Chinese cabbage and bean sprouts, the amount of soybean paste may not be correct or often slightly may be insufficient.
In that case, you can adjust the seasoning by adding a little more salt or more soybean paste. If recommended instead of salt, it is best to try seasoning with homemade soy sauce.
Also, Koreans tend to put dried anchovies in soybean paste stew. Instead of anchovy powder, a handful of whole anchovy is added to create a fishy and salty sea scent. Therefore, dried anchovies also have a very salty taste, so there is no need to add additional salt.
Like all Koreans, I love Korean soybean doenjang paste more than light brown colored Japanese miso paste. The reason is that Korean doenjang soup is perfect for Koreans who enjoy spicy food. In other words, the deep, spicy, pungent taste is strong, making it even more delicious, and the thick soybean grains remain in the soup.
When you pick up the ingredients and soup with a spoon, the texture of soybean grains in the dark brown broth is pleasing to the taste buds and even the eyes. So, even just smelling the soybean paste soup, there is no doubt that the scent is so so strong that it stimulates the appetite and enhance the taste buds.
In addition, there are a lot of soybean grains on the bottom of the soup or floating in the stew, because I always prefer broth with grains of coarse texture that chews in my mouth when eating stew. So, I don’t really like Japanese miso soup, which is almost beige in color. Not only does the color not stimulate the appetite, but the taste is too bland and watery. If I drink the miso soup that comes out of a small bowl in one shot, it’s over, and nothing more.
When I make doenjang-jjigae, I usually make two days’ worth of portion. So, by continuing to heat it up each time I eat, the soup becomes more flavorful and fragrant, and darker in color. And by pairing other meat and side dishes to the soup and rice, the consumption of this delicious soup is enjoyable and easy for two days.
Last but not least, many countries in Asian countries are eating various fermented products using soybeans. Below is a fermented “Tempeh” made from soybeans commonly eaten in Malaysia and Indonesia. Since I’m staying in Malaysia, I enjoy eating a lot of local food using this tempeh.
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