Doeonjang-jjigae(된장찌개) is a type of stew made by simmering soybean paste in a boiling broth with a variety of ingredients, including meat, seafood, vegetables, tofu, mushrooms, and more.
The main ingredients of doeonjang-jjigae are soybean paste, anchovies for the broth, water, chili powder, beef, tofu, cabbage, radish, chili peppers, zucchini, and enoki mushrooms. Other ingredients may be added depending on personal preferences and seasons. Many people add green chilies, mushrooms, spinach, and dried radish greens to their stews.
The Japanese miso soup is a little lighter in flavor. Korean miso is made with 100% soybeans, while Japanese miso is made with flour, rice, barley, and others. Japan has wetter weather than Korea, so there are weather limitations for fermenting soybeans. Due to the humid climate, the soybeans are easily spoiled during natural fermentation. To prevent this from happening, the Japanese added yeast to their miso.
<Japanese Miso Soup>
The cooking process of miso stew is very simple, which made it easy for it to be popularized. All you need to do is mince the beef, slice the garlic, chop the scallions, and add it to the pot. Add soybean paste, water, and bring to a boil over medium heat, then add tofu, mushrooms, and other ingredients of your choice.