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된장찌개
Doenjang jjigae.jpg · User ZenKimchi on en.wikipedia · CC BY-SA 3.0 · Wikimedia Commons

된장찌개

Doenjang jjigae (된장찌개)

Soybean-paste stew — the everyday pot that tastes like a Korean home.

Heat: mild · Vegetarian: yes

Dissolve, don’t dump

Whisk 된장 into a ladle of warm stock so it does not clump. Anchovy-kelp broth is traditional; mushroom or kombu broth works abroad. Cube zucchini, potato, tofu; a green chili at the end. Ten to fifteen minutes is enough — this is not a long braise.

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