I’m happy to share my version of the essential Korean comfort food, Korean Soybean Paste Soup (Doenjang-jjigae, 된장찌개). Korean fermented soybean paste, called doenjang in Korean, is the crucial ingredient for Korean cuisine along with soy sauce. I feel fortunate to be able to use these amazingly umami-rich and healthy foods for the low fodmap diet!
This simple and homey soup has many varieties as much as it’s being loved for a very long time, and every family has its own secret method. In this video, I’ll show you how to make the traditional version and my favorite with manila clams as well. The soup is typically served with a bowl of steamed rice and some banchan, whose recipes are on my channel, too.
Also, you’ll see various vegetables for the two recipes, and as I’ve always suggested, you can swap any low fodmap vegetable into the soup and develop your own version. To me, bok choy was a little experiment, which is usually not used for the soup in Korea, and it made a great result, adding more crunchiness.
Lastly, there’s a good chance that someone who likes Japanese miso soup wants to try the Korean version and may wonder the difference between doenjang and miso. In short, doenjang has a stronger flavor and aroma. I personally like both of them and have no preference. I always keep those two kinds in my fridge and pick the suitable one depending on the recipe. Thus, doenjang could be the best choice in case you want to enjoy authentic Korean flavor, and if it’s hard for you to find it in your area, miso also could be a good option. 🙂
And be sure to check the labels and whether some high FODMAP ingredients are listed such as wheat, garlic, onion and even high fructose corn syrup now and then. I usually buy doenjang which only contains soybean, salt and water at H Mart (Korean grocery store) and will share the product in this video.
I hope you enjoy my doenjang-jjigae recipes!
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Ingredients (serves 4)
for the stock
- 10 large dried anchovies
- 6 dried kelp (2″x2″, 5x5cm)
- 2 tbsp Korean soybean paste, doenjang
for the first basic recipe
- 10 oz (300 g) tofu, firm
- 1 cup oyster mushrooms
- 1 cup bok choy
- 1 medium potato
for the second recipe with manila clams
- 10 oz (300 g) tofu, firm
- 20 manila clams
- 1 cup spinach
- ½ zucchini
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