Doenjang

It's very typical

that every meal, whether it's breakfast, lunch, or dinner, has rice and a little bit of doenjang jjigae or doenjang guk, which is doenjang stew or doenjang soup.

Doenjang is fermented soybean paste, and it is a flavor that sort of inveigles its way into almost every single dish, I feel like, in Korean cuisine.

So it's a very, very familiar flavor to the Korean palate.

And the tinjang jjigae is very simple to make.

It's very typical

that every meal, whether it's breakfast, lunch, or dinner, has rice and a little bit of doenjang jjigae or doenjang buk, which is doenjang stew or doenjang soup.

Doenjang is fermented soybean paste, and it is a flavor that is sort of inveigles its way into almost every single dish I feel like in Korean cuisine.

So it's a very, very familiar flavor to the Korean palate.

And the tinjang jjigae is very simple to make.

There's what, gochujang, gonjang, and the jangs?

Doenjang, doenjang, yes.

Doenjang, which is kind of similar to miso, like the real pungent soybean paste.

Yeah, all the jangs.

Interesting.

I haven't made it myself yet, but I watch my parents making all the time.

Doenjang is fermented Korean soybean.

Kind of similar like miso, but I think doenjang has earthier flavor.

We use it for... doenjang soup also we use it for seasoning our other stuff instead of salt as well i like to use doenjang to season a lot of my banchan it's just it has a lot of layer of flavor so you can do so many different stuff by adding vinegar if you want to be more a little bit acidic or You can add a little bit of nuts.

Right.

Doenjang is a fermented soybean paste that undergoes a very, very long aging process.

It starts with these blocks of boiled, crushed soybeans called meju.

Okay.

Now, regarding the doenjang itself, I imagine you shouldn't just, like, scrape two tablespoons out of the tub and drop it directly into the boiling water.

No, you definitely want to avoid doing that.

Doenjang is a very thick, dense paste.

Right.