Doenjang jjigae is a staple in many Korean homes, as no Korean household with a kitchen would be without the fermented soybean paste called doenjang. In that sense, it is often considered a rival ...

A vegan version of the Korean stew kimchi jjigae made here with tofu ... Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well. Pour in the vegetable stock and the kimchi ...

Kimchi soup, or Kimchi Jjigae, is a popular Korean dish loved ... Spoon the soft tofu into the soup, the soy sauce, and salt to taste. Once the soup is well-combined and heated, garnish it with ...

In restaurants, doenjang jjigae usually incorporates a small amount of meat and/or seafood, but it’s easy to make a vegan version. If you’re vegetarian, add an egg. This version takes about ...

Yun Lee was born in South Korea and studied in South Korea, the USA and Belgium. She is the owner of “Yun’s Kitchen” in Meise where she has given Korean Cooking workshops and Korean food catering ...