Soybean paste stew

Although this rich stew, called doenjang chige, has the same fermented soybean paste foundation as many soups, it is an altogether thicker and heartier casserole. The slow cooking imparts a deep, complex flavour full of spiciness. It is a satisfyingly warm dish, ideal for cold winter evenings, and particularly suits the flavour of flame-grilled meat as an accompaniment.