Korean Cooking: Fermented Soybean Paste Soup: 된장찌개

This is a staple soup in Korea. It’s very nutritious.

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5 thoughts on “Korean Cooking: Fermented Soybean Paste Soup: 된장찌개

  1. Those square shaped soya in the bowl, I love eating that! “Tofu” or “tokwa” we call it here in Manila. We prefer them fried, then dipped either in vinegar and/or soy sauce with garlic. You must try that!!!

  2. Surely! They must be deep fried by the way. If ever you’d try that, choose the firm type of soya. Personally, I prefer the soy dipping sauce with garlic.

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