Soybean paste stew

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

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.