Making Doenjjang Jiggae (Korean Soybean Paste Soup) Workshop

So I attended yet another Korean cooking class this week, and this time, we made yummy Doenjjang Jiggae. This is my first time making it, or even eating it, and I almost mistook it for Kimchi Jiggae at first glance.

For the soup base, you would need a huge handful of anchovies and some dried kelp.


A large tablespoon of Korean chilli paste and Korean soybean paste, and a tablespoon of chopped garlic, or to taste. Some prefer a more spicy and salty soup.


When the soup starts to boil, add in your potato squares (you can quarter them if you like, but you need to let them cook for a longer time till they're soft), chopped onions, and clams. When they're halfway done, add in the chopped zucchini pieces.


When the potatoes are almost done, add in the tofu (the harder variety so they won't fall apart that easily when cooking), prawns, mushrooms, red and green chillies, and finally the spring onions. Cook for a further 3-4 minutes.



And you're done!


Here's the receipe from Nicky Kim. She conducts private classes too, or you could gather some of your friends for a group lesson. Happy cooking!

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