Doenjang – Jjigae (Fermented soybean paste soup)

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Hello from Athens! The last week has been crazy. I have been traveling to Marrakech, Budapest and finally to Athens. The days have been exciting and beautiful and I am more than happy that I decided to take two months off. For everyone who is interested in how I will spend the next two months: In a nutshell my plans are to stay for one month here and help in a project with Syrian refugees, go back to Barcelona, go to my hometown in Germany for my mum’s birthday, go back to Barcelona, do a Spanish course and then finaaally start my internship. I couldn’t be more excited. Of course I am also a bit nervous since I will work as a German and English teacher and honestly I am more afraid to teach German than English because I have no experiences in teaching it at all. I don’t know if anyone else feels the same way, but it is really difficult to explain your mother language since you have never had to learn the grammar. I will keep you posted how it goes!

Today I would like to share one of my favourite comfort foods of all time as it is so hearty and makes you feel warm and satisfied from the inside: Doenjang – Jjigae. I don’t know if you have heard about Doenjang. It is a paste made from fermented soy beans and salt. If you have never tried it, it is about time!!

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Ingredients:

  • 2 1/2 cups of water
  • 3 tbsp Doenjang
  • 200 g tofu
  • 1/2 onion
  • 1/2 zucchini
  • 1 potato
  • optional: 1 chili, 1 spring onion, 1 handful sliced mushrooms, 1 garlic clove

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For the preparing the Doenjang Jjigae: Start by boiling water in a large pot. While the water is starting to heat up, continue by chopping the onion, potato and zucchini into slices and the tofu into cubes. Add doenjang paste and the sliced vegetables into the water and let it simmer for about 20 minutes. I like to keep it simple, but mushrooms, spring onions and garlic fit very well as well. Serve it with rice, eat it solely or as an appetizer for a korean dinner!

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