Doenjang is traditionally homemade, but most households buy commercially available doenjang these days. The most important ingredient in doenjang jjigae is obviously doenjang. Seafoods add a nice refreshing briny flavor to the stew. You can use any one of these or a combination. The typical additions are clams, mussels, shrimp, squid, and oysters. This time, I made a variation made with seafood.Īny type of seafood can be added. Head over there if you like meat in your stew. It was a very basic doenjang jjigae recipe with fatty pork, but a popular one. It’s been over 5 years since I last posted a doenjang jjigae(된장찌개) recipe, which is a staple stew made with fermented soybean paste, doenjang. You can use these bowls over high heat.This hearty and comforting doenjang jjigae is made with an assortment of seafood. **Note: I used a traditional Korean ttukbaegi to make this recipe. I think I will definitely be serving this next year at my annual Chuseok Party or try it along with homemade kimchi! Like I stated before, though I prepared this for a morning meal, you can serve doenjang jjigae for lunch and dinner! Jay prefers to sip on soybean paste stew while eating samgyeopsal, Korean pork belly barbecue. It will not taste like miso just because many people label it as “Korea’s Miso.” Many westerners make this mistake and assume they will taste the same. It is also important to note that Doenjang is not miso. Read the labels and inform yourself before making a decision. So, for all of you gluten-free people out there like me, you can’t just go buy any old doenjang. Modern, mass-produced versions often contain wheat. It is traditionally made entirely of soybeans and brine. Though Koreans eat it during any meal, I most often ate it for breakfast. The base of the soup is doenjang, which means “soybean paste.” It is a very salty and earthy-tasting fermented paste that Koreans use for soups and certain sauces.

Soybean paste stew, 된장찌개 (Doenjang Jjigae), is common in Korea. I also ate smaller meals throughout the rest of the day because the large well-balanced breakfast sustained me! Who knew, right?Ī look at my side dishes Doenjang Jjigae: The Most Popular Korean BreakfastĪnyway, the stew is the recipe of the day. It gave me plenty of energy and my work improved because of this.

I liked how the balanced meal made me feel throughout the day. While living overseas I adapted my breakfast style to match those around me. For this breakfast, we made soybean paste stew!īreakfasts in Asia are obviously different than they are here in America. In Korea, seaweed soup is for birthday meals.

Soup: Typically, you will have a soup or stew as a part of a traditional Korean Breakfast.

We made tofu and egg pancakes for our breakfast. The protein is once again in the middle of the table as a Banchan. Even further, a quick fried egg suffices if you are alone. Other times there is a meat, poultry, or tofu dish. Many side dishes are fermented, made in advance, and stored. Some side dishes include different types of Kimchi, braised lotus root, seasoned spinach, seasoned bean sprouts, and more. Banchan are side dishes that everyone shares. In Japan, it is rude to leave your bowl of rice sitting on the table. A note of etiquette: In South Korea it is rude to lift your bowl to your face. The rest of the dishes sit at the center of the breakfast table and the family shares them (If you live alone, more food for you!). would never think to serve rice with breakfast, but they do in Asia! The rice is your own personal dish in the meal.

The first thing to learn about Korean meals is that they are all served with a bowl of rice.

Today I am going to teach you all about a typical Korean breakfast! While living in South Korea and spending time in Japan I discovered how good breakfasts are in other countries! In both Japan and South Korea, meals are a balance of protein, vegetables, and carbs. Cold, leftover pizza is the peanut butter to my jelly, the bee’s knees, my cat’s pajamas. Instead, I am usually squatting in front of the fridge every morning for some dinner leftovers. (Though I am totally team grits, waffles, and hash browns.)īasically, American breakfasts are boring to me. I could die happy without having another piece of bacon (Ah! I know! Shocker), eggs are boring to me if they aren’t covered in hollandaise sauce or cooked in shakshuka, cereal and milk is just meh, and French toast is something I’m only willing to have every five years. Let’s have a heart to heart about breakfast. 아침(Achim)- “Morning” 먹다(Meokda) “to eat” 아침식사(Achim-Siksa) “breakfast” 반찬(Banchan) “Side Dishes” 된장찌개(Doenjang Jjigae) “Soybean paste stew”

Soybean paste soup recipe