Soybean Paste Soup

된장찌게 [Doen-Jang-Jjigye]


Min and I have Doenjang Jjigye (Jjigye means a thick soup) for dinner at least twice a week. It is Soup of the Day by default. My aunt calls occasionally and tells us to eat lots of Doenjang because it is so good for you. She would also add to that many long-lived Koreans and Japanese are known to have had Doenjang as their regular meal. We don't eat Doenjang Jjigye for those reasons, but we eat simply because it's so delicious and addictive in that way.

For 2 servings:

Soup base:
water (2 cup)
beef (1/2 cup, thinly sliced)

Main ingredients:
mushroom (1/4 cup)
onion (1/4, sliced)
zucchini (1/4, sliced)
tofu (1/4 block)
garlic (1tsp)
pepper (1/4, jalepeno or other kinds, sliced)

For seasoning:
Soybean paste (Doenjang) (1 1/2 tbl)

1. Add beef when the water starts boiling and cook for five minutes.
   
   
   
2. While making beef broth, prepare main ingredients.
   
   
3. Add soybean paste and stir until it's well mixed in the broth.
   
   
4. Add the main ingredients and boil for 5 minutes. Tofu and sliced peppers can be added right before serving.