In her description of this soup, Maangchi said that if you could master making good rice, kimchi, and doenjang-jjigae, you can "lay claim to being a good Korean cook, and no one would dispute you". Well, I think I'm 2/3 of the way there. Rice is a no-brainer. Even my kids make good rice. I've made a couple doenjang jjigaes now and the method seems similar with adjustments in solids that you add. All of the ones I've made from the cookbook have been yummy. Kimchi...I won't claim to be an expert although the two I made from the cookbook came out great! I'm still not confident and feel my efforts there will be hit or miss but I'll keep trying!
This soup is full of umami from the doenjang. It's like a stronger, more flavorful miso soup with potatoes, zucchini and tofu. Adding dried anchovies to the broth gives it a hint of the sea and deepens the flavor of the broth. Super easy to make, pretty much throw everything in there and let it boil. In half an hour you have a delicious soup ready to eat!
I cheated with this soup. Maybe not really cheated. I still haven't splurged and purchased a Korean earthenware pot but I have some Chinese clay pots. One day I'll get a set of small individual ones or a big one for sharing. Someday...
Give this one a try! You won't be disppointed.
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