

When it comes to representative Korean food, you can’t leave out Korean traditional dish called doenjang stew. If you live in Korea for a long time, I think it is normal to taste soybean paste stew inevitably. But aren’t you curious about why soybean paste stew is such an important place in Korean food and whether foreigners enjoy it?
It is a traditional Korean national stew made with soybean paste as the main ingredient, and it is known as a symbol of Korean food with the preference of kimchi stew and two tops, and is known as the center of Korean food stew. In some Chungcheong-do, it is called Jang, but the one boiled a little watery for soup is called Doenjangguk or Tojangguk. In fact, the difference between soybean paste soup and soybean paste stew is only the difference between watery or thick, successful or unsuccessful, but there is no essential difference.
In addition to tofu, the main ingredients are zucchini, green onion, chives, onions, cabbages, naengi, auk, spinach, dried radish greens, and dalae, followed by potatoes, peppers, enoki mushrooms, and bean sprouts. In some cases, beef is added to add a strong taste, or seafood such as crabs, clams, clams, and snails are added to emphasize the cool taste of the soup. In addition, they add red pepper paste and make it spicy. In other words, since it is a total food that can be digested almost any side dish, soybean paste stew is a food that varies widely from house to house and from restaurant to restaurant.
How to cook Soy Bean Paste Stew
It is divided into a method of adding ingredients with water from the beginning and making it taste good, and a method of boiling it by frying ingredients in oil first and adding seasoning and water to build up gradually. It can be given as a point to make the texture of vegetables better to some extent, and it can also give a deep taste to soybean paste stew by frying vegetables thickly.
Ingredients: beef or clams, 1/4 zucchini, 1/4 potato, 1 green pepper, a little green onion, half a bean curd, 2 cups of anchovy broth, 2 tablespoons of soybean paste, half a spoon of red pepper powder, 1 tablespoon of beef or anchovy
Cut zucchini and tofu in moderation and prepare them.
Boil anchovy stock and dissolve soybean paste and red pepper paste.
When it’s all melted, add the pre-cut tofu, potatoes, and zucchini first.
When it starts boiling, it starts boiling Add 1 tablespoon, 1 tablespoon of red pepper powder, beef, clams, and chopped green peppers and boil.
When the clams open their mouths or the beef is almost cooked, boil them for about three more minutes and serve them on top of the green onions.


There are many reasons why Koreans like soybean paste stew.
First of all, soybean paste stew is one of the traditional foods that has been eaten in Korea for a very long time, and it is also felt as a familiar taste because many Koreans have eaten it often since childhood.
Also, soybean paste stew is a very healthy and nutritious food and contains various nutrients such as high protein, low fat, high fiber, and minerals. Also, soybean paste itself has many beneficial microorganisms, so it is good for intestinal health.
Lastly, soybean paste stew can be cooked with a wide variety of ingredients, so it can be transformed to suit your taste. There are various ingredients in soybean paste stew, so it tastes relatively less salty and soft compared to other foods cooked with red pepper paste or soy sauce, and it is healthier to eat with vegetables such as chamnamul, spinach, radish, onion, green onion, and garlic.
Therefore, the reason why Koreans like soybean paste stew is not only because of its taste, but also because of a combination of interest in health and rich ingredients.


Foreigners often like soybean paste stew. In particular, foreigners who have lived in Korea have a high understanding and interest in Korean food, so they often like soybean paste stew very much.
However, some people are unfamiliar with the unique scent and taste of soybean paste, so if you try it for the first time, it may be a little unfamiliar. Also, people who are not familiar with spicy food may need to control such as reducing red pepper paste a little.
However, as it has become more popular around the world as a healthy and delicious Korean food, many foreigners are now enjoying soybean paste stew. In addition, recently, various broadcast programs and videos introducing soybean paste stew at home and abroad have been released, and more foreigners seem to be enjoying and interested in Korean food.
Why don’t you taste this soybean paste stew that not only Koreans but also foreigners enjoy? In particular, I would recommend tasting soybean paste stew, a traditional Korean dish, to friends living in Korea.