Guk or tang (korean soup) is usually made by cooking various ingredients in a pot. Jjigae and jeongol are similar to soup; however jjigae is slightly less watery likee a stew and jeongol is a meat and vegetable casserole cooked on the table.
Perhaps the most popular of Korean soups and stews is Doenjang Jjigae. One of the first dishes that most Korean learn how to cook, Doenjang Jjigae isb often found on the menu of virtually every Korean restaurant, from the humble Korean diner to five-star hotel restaurants.
This soup is relatively easy to prepare. Doenjang, the fermented bean paste which is used to make this soup, is quite similar to Chinese taucheo and Japanese miso. The paste gives the soup a smooth texture and slightly salty flavor that becomes quite addictive.
Here is a recipe you can try to make your own Doenjang Jjigae:
4 tbsp doenjang or soybean paste
1 pack tofu
100g beef sirloin (sometimes, I used ground beef or sukiyaki cut beef)
3 cups water
1 tbsp sesame oil
2 pcs dried shiitake mushroom
1 small zucchini (you can also use squash)
1 stalk leek
2 pcs unripe hot peppers
1 pc red pepper
2 tsp sesame oil
a pinch of ground pepper
For Condiment 1:
2 tsp soy sauce (use the light soy sauce)
4 tsp chopped leek
2 tsp crushed garlic (I often use grated garlic)
For Condiment 2:
1 tsp Korean chili powder
1 tbsp crushed garlic
1 tsp crushed ginger
1. Cut beef into bite-size chunks. Season with Condiment 1. Mix well. Set aside.
2. In a bowl, mix Condiment 2 and soybean paste. Add the water and blend well.
3. Cut tofu and zucchini into small cubes.
4. Soak mushroom in water. Remove stems, then cut into small pieces.
5. Cut leek, unripe peppers and red pepper diagonally.
6. In a pot, saute beef in sesame oil. Then, pour the soybean paste mixture.
7. When it starts boiling, add tofu and mushroom. Then, add the remaining ingredients. Simmer until cooked.
Makes 4 servings.