Duenjang Jjigae with Prawns and Potatoes
The Summer is almost over.. almost! I am way too excited for the Fall to come. It’s been cool morning and night so I’ve been going out to my favorite trails nearby to walk with my kids all week. It’s so wonderful to be able to enjoy the cool air outside. I am kind of getting tired of being inside all day, trying to stay away from the crazy heat.
Another great thing about the Fall is that I get to start cooking more soup for dinner. I love soup. One of my favorite Korean soup is “Duenjang Jjiae” or some spell it “Doenjang Jjigae”. There are lots of different kinds of Duenjang Jjigae. Some cook it only with Dubu (tofu) or potatoes, or seafood. I love adding potatoes to my Jjigae… I love the soft texture of the potatoes in soup.
I also love adding prawns to Duenjang jjigae. They give a nice flavor to the Duenjang based flavor. I usually leave the shells on, because the shells give such a nice flavor to the soup.
Duenjang Jjigae tastes very similar to Japanese Miso soup, though richer in flavor and it’s also thicker than miso paste. I like both flavors but Koreans seem to enjoy more ingredients in their soups, like this recipe. They like to add things to their soup, instead of keeping things simple. I like to add different things to my soup as well. Which is why I created this soup recipe using prawn and potatoes, zucchini, and other green toppings as you can see in the pictures.
I also added some Ketnip, potatoes, zucchini, and sliced jalapeno. And of course, the main ingredient is Duenjang (Korean soybean paste).
To make this, I followed this recipe, except I added 1 peeled potatoes, cut into chunks, 4-5 tiger prawns (unpeeled), 1/4 zucchini (half moon sliced), 1/2 jalapeno (sliced), 1 green onion (cut into 2-inch pieces), and some Ketnip. Serve with rice and other Ban chans.