My first time cooking Korean food! Doenjang is fermented soybean paste that is similar to Japanese miso, but I find miso to be softer and saltier while doenjang is pungent and slightly spicy.
I used potato, zucchini, onion, and carrots for the stew, but the recipe suggests using tofu. I want to also experiment with adding noodles.
I could never hope to explain it better than this, so please see K-Popped! for the easy-to-understand recipe!
My only recommendation is for those of us who aren't familiar with Korean food, to use three tablespoons of the doenjang as opposed to four, because it is really strong!
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